Ingredients

For the churros

• 50g butter, cubed
• ½ tsp vanilla extract
• 200ml milk
• 150g plain flour, sifted onto a piece of folded parchment
• 3 eggs
• 100g, plus 1 tbsp, caster sugar
• Vegetable oil, to fry
• 2 tsp ground cinnamon

For the chocolate sauce

• 200g dark chocolate
• 100ml double cream
• 100ml whole milk
• 3 tbsp golden syrup
• ½ tsp vanilla extract

Method

1. Mix together 100g of the caster sugar and the cinnamon in a wide shallow dish and set aside.
2. Place all of the chocolate sauce ingredients into a pan and melt over a low heat, stirring to combine to a smooth and shiny sauce.
3. Begin the churros; into a clean saucepan, add the milk, butter, vanilla extract and remaining 1 tbsp sugar and bring to a boil, stirring to melt the butter.
4. Add the flour all at once and beat into the liquid, until the mixture has become a smooth shiny mass that comes cleanly away from the sides of the pan.
5. Remove the pan from the heat and place the contents into the bowl of your kitchen machine, fitted with the creaming beater. Beat on a medium speed for 3 minutes, until the mixture has cooled a little.
6. Add the eggs, one at a time, beating thoroughly between each addition. Chill the mixture whilst you heat the oil.
7. Half fill a large pan with vegetable oil and heat to 175C.
8. Spoon the churros mixture into a piping bag fitted with a star nozzle (we used a size C4), and pipe the mixture directly into the oil, at around 15cm lengths. Fry, in small batches, until golden brown, and remove to dry onto paper towels.
9. Roll the churros in the cinnamon sugar and serve with the chocolate sauce, to dip.