Ingredients

  • 250ml water
  • 250g plain flour
  • 1½  tbsp oil
  • ½ tsp salt
  • 1½ tsp baking powder
  • Vegetable oil for frying

For the spiced sugar

  • 100g caster sugar
  • Zest from 1 large or 2 smaller oranges, dried
  • 1 tsp mixed spice
  • Half a vanilla pod, deseeded

For the chocolate & whiskey sauce

  • 100g dark chocolate
  • 50g milk chocolate
  • 1 tbsp golden syrup
  • 150ml double cream
  • 1-2 tbsp whiskey (leave out if you prefer)

Method

  1. The sugar mix can be made up in advance as it will help to develop the flavour of the sugar. In a bowl, mix together all the ingredients and carefully combine. Put into an airtight container or clean jam jar to store.
  2. Cover the bottom of a saucepan with about 2in of oil and heat to about 180-190˚C. If you don’t have a thermometer, check the temperature by adding a little of the churro mixture – it should turn golden brown on one side in about 3 minutes.
  3. In a bowl, sift the flour. To a clean saucepan add the water, oil, salt and baking powder. Whisk together and bring to the boil. Remove from the heat and add to the flour.
  4. Stir the mixture with a wooden spoon until it comes together into a dough. Spoon into a sturdy piping bag with a star-fluted nozzle.
  5. Gently drop a few churros at a time into the oil and fry until deep golden brown on all sides, which will take about 6 minutes.
  6. While the churros are cooking, break the chocolate up into chunks and melt over a bain-marie or in the microwave with the all the other ingredients except the whiskey. Once the sauce has come together into the desired consistency, turn off the heat.
  7. Once golden brown, remove the churros with a metal slotted spoon or tongs. Drain onto kitchen paper before coating in the spiced sugar mixture. Dip into the chocolate sauce and enjoy.

Tip
Line a baking tray with parchment paper. Zest the orange and spread onto the tray. Dry out in a low oven for a few minutes until crispy. As the flavoured sugar can be made in advance to develop the flavours, I usually pop the zest into my oven once I’ve used it to cook something and switched it off. The heat will be enough to dry the zest out. Just make sure the oven isn’t too hot, and keep an eye on the zest so it doesn’t burn or dry out too much.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 14 January 2018

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