Serves 4

For the churros:

1 cup water

3 Tbs Huletts castor sugar

½ tsp salt

2 Tbs butter

1 cup cake flour

2 eggs, whisked

Oil for frying

½ cup Huletts castor sugar

1 tsp ground cinnamon

For the chilli chocolate sauce:

500ml cream

1 tsp chilli flakes

360g dark chocolate, finely chopped

2 Tbs butter

Combine water, 2 ½ Tbs sugar, salt and butter in a pot.

Bring to a boil then add all the flour and stir until mixture forms a ball.

Leave to cool, then stir in the beaten eggs.

Place mixture into a piping bag with a star nozzle attached.

Squeeze long fingers of dough into hot oil, cutting the dough with scissors to form the churros.

Fry until golden; drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Boil together cream and chilli flakes – leave to infuse for 1 minute

Strain hot cream onto the chocolate and butter, discarding the chilli flakes.

Stir gently until the chocolate is completely melted, then transfer to a fondue pot or serving dish.

Dip the churros into the chocolate and enjoy!