Churros - with three dipping sauces

Other

To make the churros, put the butter, sugar and salt in a saucepan with 250ml/8fl oz water and heat gently until the butter has melted. Bring to the boil, then remove from the heat.

Add the flour all at once and stir until a smooth dough forms and pulls away from the sides of the pan.

Return to a low heat and cook for 1–2 minutes, stirring constantly.

Transfer to a bowl and leave to cool for 10 minutes, or until just warm.

Add the egg and beat until smooth and glossy.

Spoon into a piping bag fitted with a star nozzle. Pipe 15cm/6in long strips onto small pieces of baking parchment.

Heat the oil in a deep pan to 170C. Carefully lower in the churros, one by one, and fry for 2–3 minutes on each side, or until golden and crisp. You may need to do this in batches. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

To make the cinnamon sugar, mix the sugar and cinnamon together in a bowl.

Using a metal slotted spoon or skimmer, lift the churros from the oil, letting any excess oil drip off, then roll in the cinnamon sugar.

To make the chocolate dipping sauce, put the chocolate in a heatproof bowl.

Heat the cream in a small saucepan until hot but not boiling, then pour over the chocolate. Leave for 1 minute, then stir until smooth.

Pour the condensed milk and caramel into separate small bowls.

Serve the warm churros with the chocolate sauce, caramel and condensed milk for dipping.