Ingredients – serves 8

For the churros:

• 275 g plain flour
• 55 g butter, in small cubes
• 375 ml boiling water
• 1 teaspoon baking powder
• 75 g sugar
• sunflower oil to fry

For the chocolate sauce:

• 175 g dark chocolate
• 100 ml water
• 30 g butter

Method

Make the churros:

• Add the butter to the boiling water in pan and stir until it’s melted.
• Tip the flour and baking powder in a mixing bowl, pour in the water with the melted butter and quickly mix to form a thick batter.
• Set the dough aside for 10 minutes and heath the oil in a deep fryer to 180°C.
• Fill a piping bag with the batter. Pipe some 10 to 15 cm long strips into the hot oil, snipping them off with a pair of scissors.
• Fry for a few minutes until golden brown and crisp, then remove the churros from the oil and let them drain on some kitchen paper.
• Repeat until all the dough is used, then toss the churros in some sugar to cover.

Make the chocolate sauce:

• Break the chocolate into small chunks.
• Heat the water in a saucepan, tip in the chocolate and add the butter.
• Gently melt together and stir until you have a smooth sauce.
• Serve with the churros.