For the thick chocolate sauce
- 100g/3½oz good-quality dark chocolate
- 25g/1oz milk chocolate
- 1 tbsp golden syrup
- 150ml/5fl oz double cream
For the churros
- 50g/2oz caster sugar
- 2 tsp ground cinnamon
- 125g/4½oz plain flour
- 1 tsp baking powder
- 1 tbsp olive oil
- 250ml/9fl oz freshly boiled water
- approx. 500ml/17fl oz corn (or vegetable) oil, for deep-frying
- For the thick chocolate sauce, melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together, take off the heat and leave in a warm place.
- For the churros, mix the sugar and cinnamon in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
- To make the churros, put the flour into a bowl and stir in the baking powder, then beat in the olive oil and freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.
- Heat the oil in a small-ish saucepan; it should come about one-third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170C/325F. Keep a watchful eye on your hot oil pan at all times as hot oil can be dangerous.
- When you are ready, load up a piping bag with a large star-shaped nozzle (8mm/½in) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm/1½-2in) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this.
- Cook about 3 or 4 churros at a time and, once they turn a rich golden-brown, fish them out of the oil with a slotted spoon, spatula or tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, blot with kitchen roll, transfer them to a parchment-lined baking sheet and place in a low oven (100C/220F/Gas ¼). Even if you want to eat them immediately, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.
- Just before serving, toss all the hot churros in the sugar and cinnamon mixture and shake them about to get a good covering.
- Once you have finished making the churros, pour the chocolate sauce into individual pots and dip ‘n’ dunk away.