Fill bottom of the double saucepan with water and apply heat.
Melt butter in the top of the double saucepan.
Once melted remove from heat and mix in seasonings and sifted plain flour.
Stir until smooth.
Add milk (stir in gradually) and return to top of double saucepan, heat over the water and stir until thick and smooth.
Next grate 125g of cheddar cheese and add to top of the hot double saucepan, stir until melted. Allow to cool.
Beat Egg-yolks until fluffy, then gradually fold into cheese mixture.
Now beat Egg-whites until soft peaks form. Initially add half of the whites to the mixture, folding slowly, then fold the rest of the remaining whites as well.
Pour mixture into 4 greased mini souffle dishes and place on oven tray.
Bake in moderate oven for 25 minutes.
