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Ingredients
50 g (2 oz) butter, cut into
small pieces
75 g (3 oz) strong white plain flour
2 medium eggs
2 tsp Tate & Lyle caster cane sugar
Preheat oven to 200C, 400F or gas mark 6.
Gently heat 150 ml (5 fl oz) water with butter in a pan until butter melts. Bring to a fast boil then remove from heat and immediately add flour. Beat with a wooden spoon until mix leaves sides of pan and forms a smooth ball. Cool a little. Beat eggs with caster cane sugar then add to flour mix, beating well.
Grease two baking sheets. Using two small teaspoons, shape mix into 24 small balls and place 12 on each sheet. Bake for 25 minutes. Pierce a hole in the side of each bun and return to oven for 5 minutes. Transfer to a wire rack to cool.
For icing, sieve icing sugar and stir in enough water to give a smooth mix (around 3-4 tbsp). Add a few drops of colouring and stir in. Split buns and dip top halves in icing then sprinkle with hundreds and thousands.
Whip cream with sugar and spread on lower halves of buns. Top with strawberries and bun lids.
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