Billington's

Directions

In a large, deep pan, heat the oil for deep
frying the churros to 190°C or until a piece of
bread takes 30 seconds to colour. Preheat
the oven to 150°C/fan130°C/ gas 2.

Sift the flour onto a sheet of paper. Bring
the milk and 150ml water to the boil in a
pan, shoot in the flour and beat vigorously
with a wooden spoon until smooth. Cool
slightly, then gradually beat in enough egg
to make a smooth but stiff, glossy mixture
that drops, reluctantly, off the spoon. Spoon
into a piping bag with a large star nozzle.

Holding the nozzle over the hot oil, gently
squeeze the piping bag and snip off 6-8 x
10cm lengths of the mixture with kitchen
scissors. Fry for 4-5 minutes, turning
occasionally, until crisp and a golden brown.
Lift out with a slotted spoon onto a baking
tray lined with kitchen paper. Pop in the
oven to keep warm while you cook the rest.

Put the chocolate in a heatproof bowl and
rest over a pan of just simmering water
until completely melted. Meanwhile, bring
the milk to the boil in a small pan. Remove
the chocolate from the heat and whisk in a
little of the hot milk. Add the rest and whisk
until frothy. Pour into hot mugs.

Mix the sugar and cinnamon and toss
with the churros gently until lightly coated.
Serve for dipping into the hot chocolate.