125g/4oz streaky bacon rashers (slices)
75g/3oz/6 tbsp unsalted butter
75ml/3fl oz/5 tbsp each milk and water
75g/3oz/¾ cup plain (all-purpose) flour
2 medium (US large) eggs, beaten
4 tbsp freshly grated Parmesan plus extra to sprinkle
salt and ground black pepper
cayenne pepper to dust
1 Cook the bacon in a frying pan until crisp and set aside.
2 In a large pan, heat the butter, milk and water. Bring to the boil, then remove from the heat and beat in the flour until the mixture comes away from the sides of the pan. Transfer to a bowl and set aside to cool.
3 Preheat the oven to 200°C/400°F/Gas 6. Gradually beat most of the beaten eggs into the flour mixture to give a dropping consistency. Set aside any leftover egg in a bowl.
4 Stir the Parmesan into the mixture and crumble in the bacon. Drop teaspoonfuls onto baking sheets, spacing them well apart. Brush with the leftover beaten egg and sprinkle lightly with Parmesan.
5 Bake in the oven for 10–12 minutes until golden and puffy. Serve immediately, sprinkled with a little salt and pepper and dusted with cayenne.