Instructions: Sieve flour salt and pepper onto a sheet of greaseproof paper.

Put the butter into a saucepan with 150ml water.

Stand the pan on the simmering plate and allow the butter to melt.

Bring to the boll.

tip in the flour and beat well with a wooden spoon until the mixture leaves the sides of the pan clean.

Cool.

Beat in the eggs (can use an electric mixer) until the mixture is smooth and glossy. Add the grated cheese and beat well.

Grease a baking tray.

Spoon out about 12 dessertspoons of mixture.

Bake on the third set of runners from the top in the roasting ovenfor 15 to 20 minutes.

Check that the puffs are not browning too much if they are move the ovenshelf to the floor of the oven.

If not too brown leave them nearer the top.

Bake for a further 10 minutes.

Serve warm or cold.

I often make these as a handaround starter for a supper party. They are best straight from the ovenbut can also be eaten cold. The roasting ovenneeds to be up to temperature for their baking so if the ovenneeds to be full bake them in advance and warm them through before serving.

Makes about 11

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