Instructions: Melt the butter in a saucepan stir in the flour and cook for 1 minute.

Gradually stir in the milk until a thick sauce forms boil for 3 minutes beating well to make the sauce thick and glossy.

Remove from the heat beat in the cheese a little salt pepper nutmeg and the egg yolks.

Whisk the egg whites until stiff.

Fold 1 tbsp of egg white into the sauce. Gently fold the sauce into the remaining egg whites using a metal spoon.

Gently pour into a well buttered 1 1/2 litre souflle dish.

aga put the ovenshelf on the floor of the roasting ovenand slide in the snuffle. Put the cold shelf on the second set of runners down.

aga put the ovenshelf on the bottom set of runners of the baking ovenand slide in the souflle.

Bake for 20 to 25 minutes until the snuffle is risen with a high golden crown.

Serve at once.

Variations:
Replace the cheese with one of he following: 100g finely chopped ham
100gg finely flaked smoked mackerel
100g finely chopped fried mushrooms
200g cooked finely chopped spinach and 100g grated gruyere and a pinch of nutmeg.

Souffles are so easy to make but the crucial point comes at serving time. Make this when it can be guaranteed that everyone will be ready to eat as soon as the souffle is cooked. The aga is ideal for snuffles because the ovenis hot so you get a well risen souffle that remains moist inside. This is a basic cheese snuffle recipe but I have given a list of variation.

Serves 4

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