in which the souffl dish is prepared also has an effect of how the souffl will turn out. Well-greased and lined dishes will ensure that the souffl rises evenly, giving a more aesthetic presentation. For sweet souffls rub soft butter onto the bottom and sides of the souffl dish and then line with caster sugar. For savoury souffls, line the dish or ramekins with butter and then breadcrumbs or flour. Take care when placing the souffl into the oven. The souffl dish should not sit too near the top of the oven or too near to the rack above. Do not place them directly onto the bottom of the oven either, as this may cause the base of the souffl to burn. The final point to remember is that all souffls deflate shortly after being removed from the oven, therefore they should be served immediately and all guests should be seated and ready to eat before the souffl is brought to the table. Souffls may come in all sorts of flavours and tastes, including cheese, ham, lobster, chocolate, lemon and caramel, and below we offer one sweet dish and another savoury for you to try at home. Separate the eggs as soon as you remove them from the refrigerator (see our section on how to separate an egg ). Preheat the oven to 400F / 200C. Grease and line a 2 pint souffl dish with butter and breadcrumbs. Make the white sauce by melting the butter on a gentle heat