2 Eggs

70g caster sugar

1/2 teaspoon of vanilla extract

pinch of salt

1 level teaspoon of cream of tartar

35g cornflour

2 Tablespoons Plain Flour

1/2 teaspoon Baking soda

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berry jam

whipped cream

icing sugar for dusting

1. Line two flat baking trays with baking paper. Pre-heat the oven to 200deg C.

2. Beat the egg yolks with 40g of the sugar until the mixture is thick and pale. Beat in the vanilla extract.

3. In a separate bowl, whisk the egg whites with the salt until they hold soft peaks. Gradually add the remaining sugar and half the cream of tartar. Beat until the mixture holds stiff peaks.

4. Sieve together the cornflour, plain flour, remaining cream of tartar and baking soda.

5. Whisk the yolk mixture into the stiff whites and then carefully fold in the flours.

6. Drop teaspoonfuls of the batter, about 2.5 cm apart, onto the trays. Bake for 10 minutes until they are pale and golden. Do not overcook them or they will dry out too much.

7. Allow to cool on the baking tray for five minutes before transferring to a wire rack to cool completely. They can be stored in an airtight container overnight or until required.

8. Assemble the puffs at least an hour before serving. Spread one with jam, the other with whipped cream and sandwich them together. Cover and refrigerate for 1-2 hours. During this time they will become soft and puffy. Just before serving dust with icing sugar. Make a big pot of Expectancy Tea for all your friends with bumps.