I had wanted to make churros for quite some time, and the recipe that came in Thomasina’s book looked good. It was good. The churros are so light and crispy and the sauce is extremely rich and dark, very delicious. I will say that this makes a lot for 4 people (I underestimated), so next time I would halve the quantities – especially for the chocolate sauce, there is a whole jug left! A bit time consuming to make, but quite fun if you get a bit of help.

Image

For the Churros: 125g plain flour, 125g self raising flour, pinch salt, 2 tbsp olive oil, 90g golden caster sugar, 1 tbsp cinnamon, 1 litre sunflower oil

Sift the flours and salt into a large bowl. Mix the oil with 450mls boiling water and combine with the flour using a fork, to form a dough. Leave the dough to rest for 10 or up to an hour. Mix the sugar with the cinnamon and set to the side.
 Heat the oil in a large pan till a small amount of the churros mix sizzles and bubbles quickly and cooks in about a minute.
Using a piping bag fitted with a star shaped nozzle, pipe long sticks of dough, chop them and let them drop into the oil. Fry the churros so there are 3 in the pan at any one time. When they are golden brown and feel crisp they are done. I reckon one takes about 2 minutes to cook. Drain the cooked ones on paper towels, then sprinkle them with cinnamon sugar when they’re not too hot. Serve them as soon as they’re all cooked dipped in the chocolate.

For the Chocolate: 200g dark 70% chocolate, 50g milk chocolate, 300mls double cream, 2 tbsp golden syrup

Chop the chocolate then heat everything in a pan gently – stirring all the time- till the chocolate is melted and a smooth, shiny sauce is created. This can be made ahead and reheated just before eating.