Churros with chocolate sauce

  • 500ml water
  • 3 tbsp golden caster sugar
  • ½ tsp salt
  • 4 tbsp vegetable oil
  • 250g plain flour
  • 1 litre oil for frying
  • 100g golden caster sugar
  • ½ tsp ground cinnamon
  1. Place the flour in a mixing bowl.
  2. Put the water, 3 tbsp sugar, the salt and 4 tbsp vegetable oil in a small saucepan over a medium heat. Bring to the boil and immediately remove from the heat.  
  3. Pour over the flour and stir until the mixture forms a ball. 
  4. Heat the oil for frying in a saucepan to 180C (or until a small dollop of churros mixture takes around a minute to cook.)
  5. Using a piping bag fitted with a star shaped nozzle – about 1 ½ cm wide – pipe strips of dough into the hot oil. (If you don’t have a piping bag or nozzle, you could use a sturdy plastic bag like a freezer bag and snip the corner off.) Fry for around 3-4 minutes until golden all over. Drain on kitchen paper.
  6. Combine 100g sugar with the cinnamon. Roll the warm churros in cinnamon sugar and serve immediately with warm chocolate sauce.


  • 125g good quality chocolate, broken into pieces
  • 15g butter
  • 2 tbsp water
  • 2 tbsp golden syrup
  1. Place all the ingredients into a heavy-based saucepan over a low heat. Stir until smooth.

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