Churros… you know the warm, crispy, soft, cinnamon sugar-coated deep fried bits of doughnut goodness. Yeah, those. I’m going to keep this one short and get right to it.

This is a BBC Good Food recipe that I’ve used plenty of times. The churros are soft, easy to make but a little messy! The chocolate sauce is next level good, you’ll struggle to keep a spoon out of it to be honest.

Serves 4-5

For the churros:

50g butter, melted

1/2 tsp vanilla extract

350ml boiling water

260g plain flour

1 tsp baking powder

Sunflower oil, for frying

cube of bread

For the chocolate dipping sauce:

100g milk chocolate

100g dark chocolate

100ml double cream

100ml milk

4 tbsp golden syrup

1/2 tsp vanilla extract

Extra:

100g golden caster sugar

3 tsp cinnamon

Preparation helps a lot with this one. Get the ingredients weighed out, mixing bowls ready and pans ready too.

1) Add the melted butter to the 350ml boiling water along with the vanilla extract. Sift the flour and baking powder in a bowl and make a well in the centre. Pour the watery mixture in to the flour mixture slowly and mix with a wooden spoon until smooth. Let the batter rest for 10-15 mins whilst you make the sauce

2) Put all the ingredients in a small saucepan and heat over a low heat, stirring occasionally until smooth. Let it rest over a very low heat whilst you heat the oil in a large pan and prepare the churros.

3) To check if the oil is hot enough, put a cube of bread in and it should brown in about 1 minute. Once brown, the oil is hot enough for the churros. Fit a piping bag with a star shaped nozzle and pour the batter in to the bag. Squeeze lines of the dough into the oil and snip the ends off with scissors. Fry the churros on one side until brown and then flip over. Remove and drain on a paper towel before covering in the cinnamon sugar mixture.

Serve warm, with the warm chocolate sauce.