Cinnamon Churros With Chocolate & Chilli Sauce

Measure 200ml of boiling water into a jug. Add the butter and stir until it melts. Sift together the flour, half the sugar, and the baking powder into a bowl. Make a well in the centre and slowly pour in the hot butter liquid, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.

Pour the oil into a large, heavy-based saucepan or deep-fat fryer to a depth of at least 10cm and heat it to 190°C. Test the oil. Keep the correct-sized saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

Place the cooled mixture into a piping bag fitted with a 2 cm star-shaped nozzle. Pipe 7cm lengths of the dough directly into the hot oil using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 1–2 minutes on each side, turning them when they are golden brown. When done, remove the churros from the oil with a slotted spoon and drain on kitchen paper. Turn off the heat.

Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 5–10 minutes before serving while still warm.

For the chocolate chilli sauce, put the chocolate, cream, sugar, and butter in a medium, heatproof bowl over a saucepan of barely simmering water. Heat the mixture, stirring constantly, for 3–4 minutes until the chocolate melts and the sauce amalgamates and thickens.

Take the sauce off the heat and add a pinch of salt. Add the chili powder or cayenne pepper to taste, a pinch at a time, and taste as you add it. The sauce will not immediately appear hot or spicy; the right amount of spice will be reached when it leaves a slow heat in your mouth, but does not overwhelm you. Transfer to a bowl and serve immediately with freshly made churros.