Risen Cheese Puddings

Pre-heat the oven to 200°C | 400F | gas 6.

Brush the insides of 4 individual, ceramic ramekins with half of the softened butter using a pastry brush, making upwards strokes as you brush. Chill until needed.

Melt the rest of the butter in a saucepan over a medium heat, then whisk in the flour until you have a smooth roux. Cook the roux for 1-2 minutes, whisking occasionally.

Whisk in the milk in a slow, steady stream until you have a thickened sauce, then whisk in the egg yolks, mustard and most of the grated cheese until smooth.

Simmer the sauce for 5-6 minutes, adjusting the seasoning at the same time, then remove it from the heat.

Whisk the egg whites in a clean mixing bowl with a pinch of salt until soft peaks form. Whisk a third of the whites into the cheese sauce, then fold the remaining egg whites in using a cutting and folding technique.

Spoon into the ramekins and sprinkle the tops with the remaining grated cheeses.

Run the tip of your finger around the rim of the ramekins then bake for 12-15 minutes until golden and risen.