CHURROS WITH SPICY HOT CHOCOLATE
Prep time 15 mins Cooking time 15 mins Serves 4 90g (190ml) cake flour 5 tsp caster sugar ½ tsp baking powder A pinch of salt 50ml butter 125ml water 2 extra large eggs 1 tsp caramel essence Vegetable oil, for frying ½ cup caster sugar mixed with 2 tsp cinnamon QUICK HOT CHOCOLATE: 125ml cream 125ml milk 100g dark chocolate A pinch of chilli powder, optional To prepare churros, sift dry ingredients together in a large bowl. Heat butter and water in a saucepan. Bring to the boil. Remove from heat and toss in dry ingredients. Mix to form a smooth, soft, lump-free paste. Place dough in a large bowl and allow to cool slightly. Beat eggs together with caramel essence. Add to dough, a little at a time, beating well after each addition to maintain a smooth paste. Heat 4cm oil in a pan. Spoon paste into a piping bag. Squeeze 10cm lengths into oil. Snip ends off with a pair of scissors. Cook until puffed and golden all over, turning if necessary. Drain on kitchen paper and dust with cinnamon sugar. To prepare hot chocolate, heat cream and milk together in a saucepan until just boiling. Remove from heat. Add chocolate and chilli and stir until melted and smooth. Pour into small serving glasses or espresso cups and serve immediately with hot churros.