• 150ml water
• 50g butter
• 75g plain flour
• pinch of salt
• 2 eggs

For the filling:

• ½ a pint of cream
• chocolate sauce
• 100g plain chocolate
• 75g butter
• 3 table spoons of treacle

1. Add the 150ml of water and the 50g of butter to a saucepan and allow it to melt and reach its boiling point
2. Take it off the stove and add the 75g of plain flour and pinch of salt immediately afterwards to create a paste
3. Mix the eggs and gradually add them to the paste, until it is thick and smooth.
4. Seperate the mixture, and spread two teaspoons of the mixture over a baking tin that has been lined and brushed a bit of egg.
5. Bake for 20 to 25 minutes on 220°C / Gas Mark 7 in the oven, until it is golden brown.
6. Create a hole in each one and allow them to cool.
7. Split and fill them with cream and place on a plate.
8. To make a chocolate sauce, simply melt treacle, butter and chocolate in a saucepan on a medium heat.

Recipe by Gareth Richards, originally featured on Prynhawn Da.