Cheddar and English mustard soufflés

So there I was, editing a whole clutch of lovely recipes for The Egg Book (due to be published March 2012), when I found myself compelled to whisk up a soufflé.

I’ve only ever made a ‘double-baked’ soufflé before – with success, I might add – but single-baked ones are notorious for flopping. Armed with ten tips for superb soufflés (thanks to wonderful cookery author Katie Bishop), I was feeling really rather cocky (!). How would mine turn out?

Gloriously tall and puffy, is the answer. Light and fluffy, and delicious, if a little rough around the edges. And the second one held up for a good ten minutes while I devoured the first.

I’d better not post the recipe yet, since it’s not even been published, but I challenge you to make a more resilient soufflé than this!

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