Place the leeks in a medium saucepan of boiling salted water and cook for about 5 minutes until tender. Drain well and rinse with cold water.

Meanwhile, put the butter, the flour and milk in a medium saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 2-3 minutes. Add half the cooked leeks and leave to cool.

Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food processor and process until almost smooth. Season to taste.

Lightly grease eight 100 ml (4 fl oz) ramekin dishes and scatter a few of the reserved leeks in the bottom of each. Carefully pour the sauce on top of the leeks.

Place the ramekins in a roasting tin. Add enough hot water to come halfway up the sides of the dishes. Cover the roasting tin tightly with foil.

Bake at 180°C (350°F) mark 4 for about 1 hour or until just firm to the touch. Stand for 4-5 minutes before turning out.