1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 baking trays with baking paper. In a pan, combine the spread with 80ml cold water. Bring to the boil, then turn off the heat and tip in the flour; beat with a wooden spoon for 1 minute, or until the mixture forms a smooth ball. Transfer to a heatproof bowl to cool slightly.

2

Using an electric hand whisk, beat in the egg, a little at a time, until the mixture is thick and glossy. Fit a piping bag with a 1cm round nozzle and pipe 12 x 7cm lengths, at least 2.5cm apart, onto the trays. Bake, swapping the trays halfway, for 15 minutes or until golden. Turn off the oven and leave the eclairs inside with the door closed, to cool for 2 hours.

3

Meanwhile, stir the gelatine with 1 tbsp boiling water in a heatproof jug until dissolved. Let cool for 5 minutes. Stir the gelatine into the custard, cover with clingfilm and leave to reach room temperature. In the meantime, put a few of the raspberries in the freezer. Roughly crush the rest and fold into the custard mixture.

4

Cut the eclairs in half lengthways and spoon 2 tsp of the custard over each bottom half. Melt the white chocolate in a bowl in the microwave in short bursts, then spread over the eclair tops. Sandwich the eclairs together, then sprinkle over the chopped pistachios and crumble over the frozen raspberries to serve.