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Melt butter, add flour and stir with wooden spoon. Gradually beat in milk (roux sauce method) with a balloon whisk and bring through boil resulting in a very thick sauce.
Remove from heat and allow to cool a little. Stir in eggs yolks, cheese and seasoning.
Whisk egg whites stiff and fold in to cheese mixture with a metal spoon or spatula.
Spoon into dish and bake for approx 20mins until well risen and golden crusted.
Alternatively cook for longer in a large soufflé dish and it will serve 3/4 as a main dish with salad and wholemeal bread.
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