Combine butter and 150ml water. Slowly bring to the boil, then take off the heat.
Stir in the flour and leave to cool.
Whisk in the egg.
Pipe 7cm long tubes of the mixture onto a greased baking sheet, sprinkled with water.
Bake until golden at 190 C / Gas Mark 5 for 20 minutes.
Leave éclairs to cool on a wire rack.
Whisk the double cream until soft peaks form, then fold in the jam.
Pipe the mixture into the éclairs.
Mix 2 tsp of Liquid Fudge with the icing sugar and 1 tsp of boiling water.
Pipe onto the éclairs and smooth with a hot spoon.
Finally, pop the chocolate chips into a piping bag, microwave for 10 second bursts, agitating the bag in-between until the chips are melted. Snip the end of the piping bag and pipe chocolate swirls onto the icing of each éclair.