Fool proof food

Recipe for Dark Chocolate Icing

A great icing for éclairs or Pearl’s All in One Buns

6ozs (175g) icing sugar

2oz (50g) cocoa powder

3ozs (75g) butter

3 fl ozs (75ml) water

4ozs (110g) castor sugar

Sieve the icing sugar and cocoa powder into a mixing bowl. Measure the butter, water and sugar into a saucepan. Set over a low heat and stir until the sugar has dissolved and the butter is melted. Bring just to the boil, then draw off the heat and pour at once into the sifted ingredients. Beat with a wooden spoon until the mixture is smooth and glossy. It will thicken as it cools.