For the beignets, put the butter, water and sugar into a pan.
Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean.
Remove from the heat and stir in the cheddar.
Followed this with the eggs, one at a time, beating all the time until you have a smooth paste.
Season with salt and pepper and set aside.
Fill another heavy-based pan one-third full with sunflower oil and place over a medium heat – do not leave this pan unattended.
Test the heat of the oil by adding a small piece of batter.
Using two spoons, add spoonfuls of the pastry to the oil, taking care not to overcrowd the pan.
Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm while you fry the rest of the pastry.
Grate more cheese over the beignets while they are still warm.
Serve the beignets warm with a little dipping pot of the Caramelised Onion Chutney.