Zest the oranges. Grate the Clawsons Cheddar.
For the cranberry compote:
- 1 Place the allspice and mixed spice into a muslin cloth with the ginger
- 2 Put the cranberries, orange juice and zest, sugar, ginger, cinnamon powder, star anise, cinnamon stick, ground cloves into a pan. Bring up to a slow simmer on a low heat and cook for 45-60 minutes until the cranberries have reduced and thickened.
For the Souffle
- 3 Melt the butter in a pan on a low heat then add the flour and cook out for 5 minutes stirring regularly.
- 4 While this is cooking place the milk into a pan and bring the milk to a low heat. Then pour the milk little by little into the flour and butter mix, stirring all the time, on a very low heat to ensure it won’t burn on the bottom of the pan.
- 5 Then add the salt and pepper and bring to a slow simmer, cooking for 5 minutes, still at a low heat and stirring all the time. It should be lump free but, if there are a few, pass through a fine sieve. Add the egg yolks one by one, stirring well.
- 6 Place the mixture in a bowl and beat until it reaches room temperature.
- 7 Place the egg whites into a clean mixing bowl, add a pinch of salt and whisk till stiff. Then fold this in to the mixture
- 8 Butter the ramekin moulds with melted unsalted butter and place in the fridge. When this butter has set brush again with butter and line each mould with some plain, finely grated Clawsons Cheddar.
- 9 Add a tbsp of the cranberry compote to the bottom of the ramekin and return to the fridge.
- 10 Place the mixture into the ramekins (or a large dish, if you wish) three quarters full. Wipe clean around the edge, place in the oven and bake for 12-15 minutes until they have risen