1 teaspoon English Mustard
Pinch of salt
145ml (¼ pint) double cream
Large pinch of Cayenne Pepper
100g (4oz) crumbled Yorkshire Wensleydale cheese
1. Beat eggs, cream and mustard together.
2. Season with cayenne pepper and salt.
3. Stir in half the Yorkshire Wensleydale cheese, pour into 4 individual buttered heatproof dishes and sprinkle with the rest of the cheese.
4. Bake in the centre of the oven at 200c/Gas Mark 6 for 20-25 minutes until the top is golden.