Welsh Rarebit Soufflés

8 ounces really good mature cheddar cheese, grated
4 eggs, separated
dry English mustard
Worcestershire sauce
hot pepper sauce
salt and freshly ground pepper
2 large slices of good white bread

Place the cheese in a bowl, beat in 3 egg yolks (use the forth one in
something else), a level teaspoon of mustard, a good shake of
Worcestershire sauce and hot pepper sauce, and season to taste.
Toast the bread.

Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful
or so to the cheese mixture then gently fold the rest of them into the
bowl. Put the toasts into an ovenproof dish and pour the mixture over
them.

Bake in a preheated oven at 450 degrees F. for 10 minutes until
browned and risen.

Serve at once with a salad or spinach on the side.

from: Jennifer Paterson and Clarissa Dickson Wright PONY CLUB