Be sure to steam the broccoli only lightly so that it does not become soggy. Waterlogged broccoli will spoil the souffle's rise.
ingredients
serves 4
1 tablespoon slightly salted butter
3 level tablespoons All purpose flour
1 cup skimmed milk
1 bay leaf
2 whole eggs, separated, plus 3 egg whites
1 level teaspoon made English mustard
7/8 cup finely grated mature Cheddar cheese
7 ounce broccoli, very lightly steamed and finely chopped
1/4 level teaspoon cayenne pepper
method
OVEN: Preheat to 200°C (400°F, gas mark 6)
1. Melt the butter in a saucepan, stir in the flour, cook gently for 1 minute and take off the heat. Gradually stir in the milk, put in the bay leaf and then bring to the boil over a moderate heat, stirring continuously. Simmer for about 2 minutes, until the sauce thickens.
2. Remove from the heat, discard the bay leaf and beat in the egg yolks. Stir in the mustard, Cheddar, broccoli and cayenne pepper.
3. Lightly grease a deep souffle dish 7 inch in diameter. Whisk the egg whites until they stay in soft peaks when you pull up the whisk. Using a metal spoon, fold 2 tablespoons of the egg whites into the cheese sauce, then fold in the rest. Spoon into the souffle dish and cook in the heated oven for about 35 minutes, or until risen and golden brown. Serve at once.
