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Cheese and thyme puddings

Nigel Slater’s fuss-free soufflés are perfect for using up any leftover cheese and herbs and are ready in 15 minutes. Serves 3. From Nigel Slater, Simple Suppers S02

a little butter
135g/4¼oz freshly grated parmesan
4 large free-range eggs
300g/10½oz leftover cheese, grated
100ml/3½fl oz double cream
a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
salt and black pepper

Preheat the oven to 200C/400F/Gas 6.

Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan.

Separate the eggs, putting the whites into a bowl big enough to whisk them in.

Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt.

Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan.

Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside.

Serve immediately whilst the puddings are still puffed and golden.