Instruction

• step 1 To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins
• Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted
• Keep warm or leave to cool for reheating later
• For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside
• step 2 For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl
• Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter
• Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle
• step 3 Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full
• Heat to 170C, or until a cube of bread dropped in browns in 30 seconds
• Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go
• Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook
• Remove from the oil and place on a wire rack
• Repeat with the rest of the dough
• Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream
• To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating
• Meanwhile, warm the sauce in a pan and serve alongside for dipping