|Water||1⁄8 Pint, mixed with milk|
|Plain flour||2 1⁄2 Ounce, sifted|
|Eggs||2 , beaten|
|Thick cream||1⁄2 Pint, lightly whipped|
|Icing sugar||8 Ounce|
|Warm water||2 Tablespoon|
Put the butter, milk and water in a small pan and bring to the boil.
Remove the pan from the heat, add the flour all at once and beat the mixture until it forms a ball.
Gradually beat in the eggs to make a smooth, shiny paste.
Put the mixture in a large piping bag fitted with a 1/2 inch plain nozzle.
Pipe 20 blobs on to a greased baking tray.
Bake at 425Â°F, Gas Mark 7 for 10 minutes, then reduce the oven temperature to 375Â°F, Gas Mark 5 for a further 15 to 20 minutes until golden brown.
Split one side of each bun so the steam can escape.
Cool on a wire rack.
Fill each bun with whipped cream.
Sift the icing sugar and cocoa into a bowl.
Stir in the rum and sufficient warm water to make a thick glace icing.
Spear each bun with a fork and dip the tops in icing.
Pile up in a pyramid as each one is finished.
Serve the same day.