Churros, sweet fried choux pastry fritters, liberally dusted with sugar, are a Spanish institution typically served at breakfast with hot chocolate for dipping. With or without hot chocolate they are absolutely divine.

You will also need a piping bag fitted with a large star nozzle.

Combine the milk, water, butter, sugar and salt in a medium non-stick pan, bring to the boil and soon as the butter has melted, quickly add the flour off the heat. Beat vigorously with a wooden spoon then return to a moderate heat and continue beating for 1 minute to cook the flour. Leave to cool for 5 minutes and beat in the eggs a little at a time to make a smooth, stiff and glossy mixture. Transfer to the piping bag with its nozzle.

Heat the oil for deep frying in a large pan to 190°C, 375°F and also preheat the oven to 150°C/Fan130°, 300°F, Gas Mark 2.

Pipe 5 or 6 x 10cm (4”) lengths of the choux pastry into the hot oil, cutting each one off with a pair of scissors. Fry for 3-4 minutes, turning, until crisp and golden. Using a slotted spoon, lift out onto a baking tray lined with kitchen paper to drain and keep warm in the oven whilst you cook the remainder.

Mix the sugar and cinnamon together in a small bowl , sprinkle over the churros, lightly toss to coat and serve.

CHURROS WITHCINNAMON SUGAR

Makes: about 30 Prep time: 15 minutes Cooking time: 25 minutes

INGREDIENTS

INSTRUCTIONS

For the cinnamon sugar2 rounded tbsp Tate & Lyle’s soft caster sugar1 level tsp cinnamon

For the churros55ml (2floz) full fat milk75ml (3floz) water50g (2oz) unsalted butter20g (¾oz) Tate & Lyle’s soft caster sugarpinch of salt125g (4½oz) plain flour, sifted3 medium eggs, beatensunflower oil, for frying