Cinnamon Churros and Coconut Chocolate Sauce

You will need:

For the churros:

350ml of boiling water

50g of oil

1/2tsp of vanilla essence

250g of plain flour

1tsp of baking powder

225g of caster sugar

1/2tsp of cinnamon

For the sauce:

200g of dark chocolate

Coconut cream

Tastless vegetable oil to fry.

Mix together the caster sugar and cinnamon, and spread it over a plate.

In a large jug, measure out 350ml of boiling water. Add 50g of oil and the vanilla essence.

In a large bowl, mix together the baking powder and flour, making a well in the centre of the flour and pour the water into the well. Then beat the mixture together, until it forms a dough.

Leave the mixture to rest for 10-15 minutes.

Put the dough into a large piping bag with a star nozzle.

Place three inches of tasteless vegetable oil in a saucepan, and warm on a medium heat. You can test when it is at the right temperature by placing the handle of a wooden spoon in the oil, and make sure small bubbles form about it.

When the oil is hot enough, pipe the dough into the oil, snipping it with scissors. Then use a metal spatular to turn them, cooking for about a minute on each side (or until light brown).

You should be able to cook two or three at once.

When lightly brown, take the churros out of the oil, and place on a paper towel and leave to cool slightly. Whilst you are cooking the next churro, roll it in the cinnamon sugar.

After you have cooked all the churros and rolled them in cinnamon sugar, you can make the dipping sauce.

Make the sauce by gently melting the dark chocolate in a small saucepan over a low heat. When fully melted, remove from the heat and beat in the coconut cream, and serve.