Instructions 

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​1. Heat oven to 200C / fan 180C / Gas 6

2. Butter a 15cm souffle dish generously, then sprink in the breakcrumbs.

3. Melt the butter over a medium heat and stir in the flour and mustard.

4. Cook, stirring, for 1 minute

5. Take off the heat and gradually stir in the milk

6. Return to the heat and stir continuously until very thick (around 10 minutes)

7. Transfer to a bowl and allow to cool

8. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce.

9. Stir in the grated Witheridge and Highmoor and season well.

10. Whisk the egg whites until peaks form. Then take a metal spoon and gently stir in the whipped whites into the white sauce.

11. Spoon the mixture into the dish and run a knife around the edge to create a "top hat" effect.

12. Bake for 25-30 minutes until the top is golder and risen.

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