Step 2

Make the dough: measure 300ml boiling water into a jug and stir in the melted butter and vanilla. Sift the flour and baking powder into a mixing bowl with a big pinch of salt. Pour in the jug contents and quickly beat into the flour until lump-free. Leave to rest for 10–15 minutes.

Step 3

Make the sauce: put the dark chocolate, cream, milk, golden syrup and vanilla into a small pan and gently melt together, stirring until smooth. Keep warm on a low heat.

Step 4

Mix the superfine sugar and cinnamon together in a shallow bowl and set aside.

Step 5

Fill a large deep saucepan one-third full with oil. Heat until a cube of bread browns in 45 seconds to 1 minute.

Step 6

Toss the hot churros in the cinnamon sugar and serve immediately with the warm chocolate sauce for dipping.