Churros with salted caramel chocolate sauce
20 MINUTES | SERVES 4 | EASY
sunflower or groundnut oil for deep frying Sol & Mar frozen churros 4 caster sugar for coating SALTED CARAMEL CHOCOLATE SAUCE dark chocolate 100g, roughly chopped salted caramel 3 tbsp (M&S do a good one) whole milk 100ml double cream 100ml sea salt flakes (optional)
• To make the sauce, put all the ingredients, except the sea salt flakes, in a pan and heat gently, stirring until glossy and melted. Add a few pinches of sea salt to taste, depending on the strength of the salted caramel. • Heat a pan of oil no more than 1/3 full to 180C or until a cube of bread browns in 30 seconds. Carefully lower the churros into the pan and cook until golden, crisp and cooked through. Drain on kitchen paper then toss in caster sugar.
• Serve with a bowl of the warm dipping sauce on the side.