(from MHK)

CHEESE SOUFFLE 
 
For 2
 
Make sure the people you are serving are going to be around when you
finish cooking.
 
1 oz/30g marg		3 eggs (separated)  
1/2oz/15g flour		2 oz/60g grated cheese 
1/4 pint milk 
salt pepper, cayenne (optional), mustard powder (optional) 
 
1. Melt marg in a large pan, add flour and cook together for about a
   minute, gently.
 
2. Stir in milk by degrees and heat to make a smooth sauce.  Bring to
   simmering point while stirring.  Remove from heat.
 
3. Allow to cool slightly while you do something else like greasing
   the dish.
 
4. Add the cheese, seasoning and egg yolks, beating well.
 
5. Put oven on to preheat at 200 degrees C/gas mark 6.
 
6. Whip up the egg whites to a good foam. Then use the same whisk to
   beat the sauce briefly.
 
7. Add the egg whites to the sauce and fold together gently until
   almost mixed.
 
8. Pour into a greased dish[*] (use one about double the volume of
   your mixture, flat and shallow for quick cooking, deep for slower)
 
   [*] Cheese soufflé tends to stick to the sides of even a greased
       dish.  If you have time, grease the dish thoroughly and then
       sieve a little flour all over the sides and bottom of the dish.

9. Bake for about 25 minutes at 200 degrees C (gas mark 6) or 15-20
   minutes at 220 degrees C (gas mark 7) or 35 mins at 180 degrees C
   (gas mark 4).  ie a bit more for a deep dish, a bit less for a
   shallow one.  The result should be well risen and brown on top and
   shouldn't wobble too much if you give it a shake.  If you double
   the quantity of mixture, for 4 people, add 5 minutes to each of
   these times.
 
Any errors in metric conversions are due to RJK.

Temperature to gas mark conversions from
http://www.hintsandthings.co.uk/kitchen/oventemp.htm