This recipe is from Dawn at unmanned

Ingredients:
1 c. Self-Rising Flour
1 stick butter
1 c. water
4 eggs
1 small box French Vanilla instant pudding
1 1/2 c. milk (adjust to taste)

Instructions:
Mix together pudding mix according to box directions, with amount of milk used adjusted to preference. The less milk used, the thicker the filling. Place into refridgerator and chill until use. Boil water, add butter and flour when water comes to a boil, turn heat down to medium, mix well. Remove from heat. Add eggs, one at a time, mix well. Place on a ungreased cookie sheet using a ice cream scoop. Bake at 400 degrees for appx. 30 minutes. Note: If you remove
the eclairs and they begin to fall, place back into oven and bake for a few more minutes. The best way to fill the eclairs is to use a frosting tube and tip, but you can fill a ziploc bag and cut a corner. Find an air pocket in the eclair and fill until you can tell the eclair is full. It may take a few times, but you'll learn to fill them correctly. Yummy frosted with a basic chocolate frosting!

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