Churros - with dipping pots of sauce from Macphie



  1. For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the salt and flour, then beat for 2-3 minutes until the mixture thickens and forms a ball. Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.

  2. Heat 5-8cm oil in a deep pan or wok. The oil should reach 180°C on a thermometer. While it heats, mix the cinnamon and sugar on a large plate.

  3. Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Carefully pipe the mixture directly into the pan, cutting it off at the nozzle with a knife to give roughly 12cm lengths. Cook for 2 minutes on each side until cooked through and golden, then remove with a slotted spoon and drain on kitchen paper.

  4. While still warm, roll the churros in the cinnamon sugar.

  5. Serve with dipping pots of o.t.t® PLUS White Chocolate, o.t.t® PLUS Milk Chocolate and o.t.t® Belgian Chocolate dessert toppings.