Ingredients

• 2oz butter or margarine
• 1/4 pint water
• 2 1/2 oz of light rye flour
• 2 lightly beaten eggs
• Birds custard powder
• 1 tsp instant coffee
• 1/2 oz butter or margarine
• 2 tbsp water
• icing sugar

Method

1. Preheat the oven to 200^oC (sorry i can't put it in F or gas mark) and prepare a baking sheet with a sillacone mat.
2. Put the 2 oz margarine into a heavy saucpan with the 1/4 pint water and heat over a medium heat for about 10 minutes - until the margarine melts. Bring to the boil but don't boil for long and don't burn the margarine!
3. Take the saucepan of the heat and add the flour and stir vigorously with a wooden spoon until it comes from the edges and forms a soft ball
4. Leave to cool slightly before gradually beating in the egg until it forms a shiny paste. (this is the choux pastry complete - this can be used for a variety of puddings)
5. Fill a piping bag with a 1cm nozzle and the pastry then pipe into 7cm lengths.
6. Bake for 10 minutes and then turn down the oven to 180^oC and bake for a further 20mins.
7. Make up the birds custard powder as the packet.
8. split the choux buns with a knife
9. Using another piping bag with a 1cm nozzle and pipe the custard into the choux buns until they leak.
10. Make up the icing :- put the coffee, margarine, and water in a bowl over a pan of water. Heat gently until the margarine melts. Remove from the heat and beat in enough icing sugar to form a slightly wetter than spreading consistency.
11. Dip the choux buns and leave to set! Enjoy!

This recipe is based on Mary Berrys 'Coffee eclairs' and is adapted to light rye flour by Maisy Neale