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1
Pour the milk into a rinsed, damp saucepan (the dampness prevents the milk from sticking and so makes cleaning easier).
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2
Over gentle heat, bring the milk just to boiling point then set it aside to cool.
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3
In a mixing bowl, combine the flour, the grated cheese and salt and pepper to taste.
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4
Return the milk to gentle heat.
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5
When it starts to rise in the saucepan and breaks into its first bubbles, gradually beat it into the flour mixture using a wooden spoon, until all is smoothly blended.
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6
Preheat the oven to 180 degrees C/gas mark 4.
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7
Add half of the butter to the milk and flour blend, then turn the entire mixture into a saucepan and stir over very gentle heat for 5 minutes.
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8
Remove from the heat and continue to beat the mixture continuously for a further 5 minutes while it cools.
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9
Use some of the remaining butter to generously butter a gratin dish; set the dish aside along with the last of the butter.
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10
To complete the souffle base, beat the whole eggs one by one into the lukewarm mixture.
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11
Turn the base into the prepared dish; scatter the remaining butter on top.
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12
Transfer the souffle immediately to the oven.
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13
Cook until the souffle has risen and developed a light golden crust, checking after 25 minutes.
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14
Remove the dish from the oven and serve the souffle straight away.
