- For the eclair case
- 75g plain flour
- Pinch of salt
- 55g butter
- 2 large eggs
- For the filling
- 2 large eggs
- 40g plain flour
- 40g cornflour
- 100g caster sugar
- ½ tsp vanilla extract
- 550ml semi-skimmed milk
- For the topping
- 300ml whipping cream
- 50g plain chocolate
- 2 level tsp golden syrup
For the eclair case, pre-heat the oven to 220C/200C Fan/ Gas 7. Grease a 20cm square cake tin. Sift the flour and a pinch of salt into a bowl. Cut the butter into cubes and put in a pan with 150ml water. Heat until the butter melts, then bring to the boil.
Immediately remove from the heat and add the flour. Beat with a wooden spoon until it forms a dough that comes away from the sides of the pan.
Transfer to a bowl and set aside for 10 minutes. Lightly beat the 2 eggs and gradually beat them into the dough. Spread over the base and sides of the cake tin.
Bake for 20 minutes until puffed up and brown. Cool a little on a wire rack, then push the middle of the case down to flatten it. Leave to cool completely.
For the filling, put the eggs, flour, cornflour, caster sugar and vanilla extract in a bowl. Measure out the milk and add 2 tbsp of it to the bowl and whisk together.
Heat the rest of the milk until almost simmering, then pour into the egg mixture in a slow stream, whisking all the time. Return to the pan and heat, stirring, until the mixture thickens and reaches simmering point.
Transfer to a bowl and cover the surface of the custard with cling film. Leave until cold. Put the eclair case on a plate and fill with custard.
For the topping, whip the cream until it holds its shape and spread on top of the custard. Put in the fridge to chill.
Melt the chocolate, roughly chopped, in a bowl over a pan of simmering water. Add 2 tbsp water and the golden syrup. Drizzle over the cake to serve.