Ingredients

for the churros:

• self-raising flour (125g)
• plain flour (125g)
• pinch of salt
• 2 tbsp of olive oil
• boiling water (400ml)

for the chocolate coffee sauce:

• dark chocolate (200g)
• caster sugar (80g)
• double cream (100ml)
• hot water (50ml)
• 1 tsp of instant coffee

to serve:

• a cup of caster sugar for coating churros
  
  

Recipe

preheat fryer to 170°C.
measure all of the chocolate sauce ingredients into a saucepan and heat very slowly until melted and smooth…. over a pan or in a microwave.
keep warm whilst making the churros.
sieve both flours and salt into a bowl and make a well in the centre.
whisk the olive oil and boiling water together and slowly pour into the well, beating furiously so that there are no lumps but you have a thick paste.
scoop all of the batter into a piping bag with a star nozzle and then pipe strips carefully into the hot oil to fry. Keep the nozzle close to the oil and snip off the batter with a pair of scissors when they are long enough.
squeeze enough into the pan to make a few at a time and fry them for 3 minutes until golden brown.
lift them out of the oil and drain on paper towels before rolling in the sugar whilst still hot.
serve in a cone, drizzled with the chocolate sauce.

makes 12