• 4 oz. flour
• pinch of salt
• ½ pt. water
• 4 oz. butter or margarine
• 3 large eggs
• vanilla essence
• fat for frying
• castor sugar

Make choux pastry: sift the flour and salt. Put the water and fat in a saucepan and when the fat has melted bring to boiling-point. Add the sifted flour all at once and beat well over the heat until the mixture leaves the sides of the pan —about 1 min. Allow to cool slightly and add the beaten eggs gradually and then vanilla essence to taste, beating well.

Heat the deep fat until it is just beginning to haze. Grease a dessertspoon and, with it, drop small spoonfuls of the pastry into the fat. Cook gently until crisp and lightly browned. Drain well.

Dredge with castor sugar and serve hot.