Instructions: Wash the spinach and shred finely.

Bring to the boil in the milk on the boiling plate stir well and set aside.

Melt the butter in a generoussized saucepan on the simmering plate remove the pan from the heat and blend in the flour.

Return to the heat and cook the roux for 1 minute stirring all the time.

Add the spinach and milk a little at a time and bring to the boil stirring constantly. Simmer until the sauce is thick and smooth.

Remove the pan from the heat and beat in the salt pepper nutmeg and gruyere cheese.

When these are well incorporated stir in the egg yolks.

Whisk the egg whites until stiff and fold carefully into the sauce mixture.

butter six small ramekin dishes 90 x 40mm very generously and spoon in the mixture.

Place them in the small roasting tin and pour boiling water into the tin to come halfway up the dishes.

Cook in the bainmarie in the roasting oven on the grid shelf on the floor for 15 to 20 minutes.

After 10 minutes or when the snuffles are a perfect golden brown turn round if necessary and slide in the cold plain shelf on the second sec of runners.

Continue cooking until they are springy to the touch.

Leave for 5 to 10 minutes in the ramekin dishes to shrink back.

butter a shallow gratin dish which is large enough to hold the little snuffles without them touching each other.

Sprinkle half the parmesan on the bottom of the dish.

Run the blade of a small palette knife round the edges of the little snuffles then unmould them carefully and put them into the gratin dish.

Season the cream and pour over the little snuffles.

Sprinkle the rest of the parmesan over the surface and bake in the roasting oven as before but without the cold plain shelf for another 15 to 20 minutes or until the snuffles have puffed up and are golden.

Make and cook the souffles ahead assemble in the gratin dish without adding the cream cover and keep in the fndge for up to 24 hours. Pour over the cream and the rest of the parmesan just before the second stage. This also makes a delicious lunch dish served with crusty bread am mixed leaf salad.

Serves 6

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