60g (2 oz.) Butter
60g (2 oz.) Flour
300ml (10 oz.) Milk
5 Eggs
6 oz. Mature Irish Cheddar
1 Tablespoon chopped fresh Chives
1 Tablespoon chopped fresh Chervil (or parsley will do)

Salt and Pepper.

You will need a 1 to 1.5 litre capacity oven proof dish.

Make a white sauce by melting the butter in a pot, then stir in the flour.
Add the milk a little at a time,whisking in each addition as you go, then let it come up to a gentle simmer.
Grate the cheese and add to the sauce.
Then simmer for 5 to 6 mts to cook in the flour.
Stir in the chopped herbs.
Prepare the souffle dish by buttering the inside well.
Separate the eggs and beat the whites until stiff enough to just hold a peak.
Beat the yolks well together and beat into to the cheese mixture.
Fold a large spoonful of the whites into the cheese mix to lighten it and then fold in the remainder. (Do this gently –you want to keep the air beaten into the whites)
Pour into the buttered dish and cook in a pre-heated oven at Gas 4, 175 C, 350 F for 35 to 40 mts. It should rise well and be crusty on top while still remaining soft in the middle.
Eat immediately, with a salad.