Dracula’s Bones of Love

Bring the water with butter to the boil. Then add flour and salt and make a choux pastry. Pour the batter into a piping bag and pipe elongated eclairs onto a baking sheet. Bake the eclairs for 10 minutes on top and bottom heat.

Bring the milk to the boil. Save 5 tbsp milk and mix with sugar, egg yolk and starch. Then slowly add the mixture to the milk and stir vigorously so that no lumps form. Cut open the eclairs and fill them with the pudding (they should still be hot). Finally, melt the chocolate in a double boiler and pour over the eclairs.