Melted butter for greasing dish
30 Grams butter
2 Tablespoons plain flour
1 1/4 Cups milk
1 Cup grated tasty cheese
1/4 cup chopped fresh chives
First preheat the oven to 200 celsius (390F),brush a 6 cup soufflé dish with melted butter then coat the base and sides with dry breadcrumbs , put the soufflé dish in the fridge for a few minutes while you start the preparation.
Now take a large saucepan and melt 30 grams of butter then add 2 tablespoons of plain flour and cook on a medium heat till the mixture starts to come away from the edges of the pan,remove from the heat and add half the milk ,using a balloon whisk whisk it constantly till the mix is smooth. Gradually add the remaining milk, whisking until smooth and combined. Place saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce thickens. Remove from heat.
Separate 4 eggs, set the whites aside and add the yolks ,cheddar cheese and chives to the mixture and stir till combined and the cheese melts , remove from heat.
In a metal bowl whisk the egg whites to firm peaks Add one-quarter of the egg white to the cheddar mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined.
Pour the souffle mixture into the prepared dish. Run your finger around the inside rim of the dish in the souffle mixture. (This will give the cooked souffle a “top hat” appearance.) Place souffle on preheated baking tray in oven and bake for 15-20 minutes or until golden brown and puffed (souffles are best when they’re still slightly runny in the centre). Remove from oven and serve immediately.