Preparation time 20 minutes plus 20 minutes for decoration
Ingredients For The Choux Pastry:
• 75g (3oz) butter
• 220ml (7½fl.oz) water
• 100g (4oz) plain flour, sifted
• 3eggs, beaten
Ingredients For The Filling:
• 300ml (½pt) whipped cream
• Icing sugar to taste
• 100g (4oz) raisins soaked in 2tbsp dark rum
Ingredients For The Icing:
• 100g (4oz) plain chocolate
• 1tsp golden syrup
• 15g (½oz) butter
• 2tsp dark rum
Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Wet a baking sheet.
2. Put the butter and the water together in a pan and bring slowly to the boil. Immediately the liquid boils, tip all the flour in at once, remove from the heat and beat the mixture with a wooden spoon until it becomes thick and leaves the sides of the pan. Cool.
3. Beat in the eggs, a little at a time, until the paste is smooth and shiny. It may not be necessary to add all the egg. The mixture should fall easily from a lifted spoon.
4. Put the choux pastry into a piping bag fitted with a large plain nozzle and pipe it on to the baking sheet in a circle about 15cm (6in.) in diameter. Bake for about 30 minutes until brown and crisp.
5. While still warm, split the choux ring in half, scrape out any cooked paste and discard, Cool on a wire rack.
6. To make the filling: sweeten the whipped cream with the icing sugar and stir in the soaked raisins. Use to sandwich the choux ring together.
7. To make the icing: put all the ingredients in a small pan and melt slowly over a low heat, stirring occasionally. Pour over the filled choux ring and leave to set.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p46'
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