Is there anyone who doesn't like to eat a fluffy cheese souffle straight from the oven???

But, oh, the anxiety of making them! Well now you can relax because twice baked souffles can be made 2-3 days in advance and all you then do is turn them out onto a baking sheet and bake for 25 minutes before serving them. They are extremely well behaved!!

The following recipe dispels any myths that souffles are hard to make. It's unlikely that these little classics will ever let you down.

Serves 4 as a Starter

Ingredients

250ml milk

2 cloves

1 onion, halved

3 black peppercorns

1 bay leaf

60g butter

30g self-raising flour

2 eggs, at room temperature, separated

125g assorted cheese of your choice

250ml cream

50g grated pamesan cheese

Method

1. Preheat the oven to 180 degrees celcius. Grease four 125ml ramekins. Put the milk, clove-studded onion, peppercorns and bay leaf in a saucepan and heat until just about to boil, then remove from the heat and leave to cool for 10 minutes.

2. Melt the butter in a saucepan, add the flour and cook over a medium heat for 1 minutes, or until golden. Remove from the heat and gradually stir in the milk, then return to the heat and stir constantly until the mixture boils and thickens. Simmer for 1 minute.

3. Transfer to a bowl, add the egg yolks and cheese and mix.

4. Beat the egg whites in a clean dry bowl with a balloon whisk until soft peaks form, then gently fold into the milk mixture. Divide among the ramekins and run your finger around the rim to help the souffles rise. Put the ramekins in a roasting tin with enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes or until puffed. Remove from the oven, cool then refrigerate for up to 2 days.

5. To serve, preheat the oven to 200 degrees celcius. Remove the souffles from the ramekins and place each in a shallow ovenproof dish. Pour the cream over the top, sprinkle with parmesan cheese and bake for 20 minutes, or until golden.