CHURROS WITH CHILLI CHOCOLATE DIP

PREP TIME 5 MINS COOK TIME 25 MINS, PLUS COOLING SERVES 6

INGREDIENTS

For the churros

● 125g granulated sugar ● 100g unsalted butter, chilled and cubed ● 175g plain flour ● 1 tsp baking powder ● 1 egg ● I litre vegetable oil For the chilli chocolate sauce ● 110g 45% dark chocolate, broken into pieces ● 2 tsp golden syrup ● 110ml double cream ● ½ tsp chilli flakes, plus extra to garnish ● ¼ tsp ground cinnamon

METHOD

1 Put 75g of the sugar on a plate and set aside. Put the remaining sugar, butter and 250ml cold water in a medium saucepan with a pinch of salt. Over a medium heat, stir the mixture until the butter is melted, then bring to the boil. Remove from the heat, then add the flour and baking powder. Beat well until combined. Add the egg and beat until glossy and smooth. Spread the mixture onto a plate and leave to cool for 10 minutes.

2 Meanwhile, make the sauce by combining the dark chocolate, syrup and double cream in a medium pan over a low heat. Stir until the chocolate has melted and a glossy sauce has formed. Add the chilli and cinnamon, then remove from the heat. Keep warm. 3 Pour the oil into a large, deep sauté pan and heat to 180°C.

4 Line a large baking tray with non-stick baking paper. Attach a star nozzle to a piping bag, then spoon the cooled dough into the bag.

5 Once the oil is hot enough, pipe 3 12cm strips of dough vertically into the oil, pinching the end of each strip to release. Cook for 2-3 minutes, gently turning once with a slotted metal spoon. 6 Once cooked, remove from the pan using a slotted spoon and transfer to the baking tray to drain. Leave for 1-2 minutes, then roll in the remaining sugar to serve. Continue until you have made 18 churros in all.

7 Garnish the chocolate sauce with chilli flakes. Serve the warm churros in a dish alongside the sauce for dipping.