• Time 50 minutes
  • Makes 14-16
  • Difficulty Easy
  • 125 ml / 4 fl oz water
  • 40 g / 1 ½ oz butter, cut into cubes
  • 70 g / 2 ½ oz plain flour
  • 2 eggs, beaten
  • Salt and freshly ground pepper
  • 100 g / 3 ½ oz Barber's 1833 Vintage Reserve Cheddar, finely grated
    1. Heat the oven to 220C/Gas 7. Line a baking sheet

      with baking parchment.

    2. In a pan, heat together the water and butter until the

      water is boiling and the butter has melted. Tip in the

      flour, all at once, and beat vigorously until the mixture

      pulls away from the sides of the pan in a smooth ball.

      Remove from the heat and allow to cool for 2 minutes.

    3. Beat in the eggs, a little at a time, until the mixture

      is smooth. Don’t worry if it seems lumpy at first. It will

      eventually blend together. Stir in about three quarters

      of the cheese and season with salt and plenty of

      black pepper.

    4. Spoon dessert spoons of the mixture onto the lined

      tray. Sprinkle the remaining cheese on top then bake

      in the oven for 10 minutes. Turn down the oven

      temperature to 190C/Gas 5. Cook for a further 20-25

      minutes until the gougeres are golden brown and

      completely crisp.

    Video tutorial