High tea
You couldn't do this every day, but just once in a while, hey, why not?
They definitely went down well with certain family members, naming no names, number 2 son.

Chocolate eclairs

For choux pastry

3oz self-raising flour (or you could use plain)
2oz butter
quarter pint water
2 large eggs, beaten
pinch of salt

Put water and butter in a saucepan and heat till the butter melts. Bring to the boil. Lower heat and add the flour and salt. Beat well until the mixture forms a soft ball.

Remove from heat and add the eggs a little at a time, beating well until the mixture is smooth and shiny.
Spoon the pastry in 4 inch lengths (or pipe it you want a really smooth finish) well apart on greased baking trays.

Bake at 180C, gas mark 5 for 10 minutes, reduce to 160C, gas mark 3 for for a further 20 minutes until well risen and golden. Remove from oven, make a small slit in the side and bake for abour another 5 minutes.

Place on rack to cool

Fill with whipped cream.

For chocolate topping

4oz dark chocolate
1oz butter
4 tbsp warm water
4oz sifted icing sugar
few drops vanilla essence

Melt chocolate, butter and water in a small basin over a saucepan of hot water. Stir in the vanilla essence and icing sugar. Add a little more hot water or icing sugar if needed. Allow to cool a little. Spread along top of each eclair.