MEXICAN CHURROS & CHOCOLATE SAUCE

Serves 4

50g (1¾oz) unsalted butter

A few drops of vanilla bean extract

250g (9oz) plain flour

1tsp baking powder

200g (7oz) dark chocolate (60% cocoa solids), roughly chopped

2tbsp golden syrup

200ml (7fl oz) double cream

2tsp ground cinnamon

75g (2¾oz) caster sugar

Vegetable oil, for deep-frying

Melt the butter in a saucepan set over a medium heat. Stir in 350ml boiling water and then the vanilla bean extract. Mix the flour and baking powder in a bowl, make a well in the centre and pour the melted butter mixture into the well. Beat quickly with a wooden spoon until smooth. Cover and rest for 30 minutes.

For the chocolate sauce, mix the chocolate, golden syrup and cream in a saucepan set over a low heat, stirring until glossy and smooth. Keep warm. Mix the cinnamon and caster sugar in a separate bowl.

Fill a deep saucepan one-third full with oil and heat to 180°C on a food thermometer, or until a small piece of the dough will brown and crisp quickly. Fit a large star nozzle into a piping bag, spoon in the dough, then carefully pipe 3 strips, each 5cm long, directly into the pan, snipping off each strip with a pair of kitchen scissors. Fry until golden and crisp. Drain on kitchen paper. Cook the rest of the dough in similar batches, sprinkling the cooked churros with cinnamon sugar as you go. Dust the churros with any remaining cinnamon sugar, and serve with the chocolate sauce for dipping.