Method

Heat the butter and water together in a saucepan and bring to the boil.

Remove from the heat, add the flour and baking powder and beat until smooth and the mixture comes away from the side of the saucepan. Allow to cool for a few minutes (this is important as the next step is adding raw eggs and you don’t want them to scramble).

Add the eggs, one at a time, beating vigorously until the mixture is smooth and glossy.

Spoon the mixture into a piping bag fitted with a star nozzle.

Heat the oil to frying temperature (you can check by dropping in a small piece of bread or your churro batter).

When the oil is at the correct temperature, carefully pipe the batter directly into the hot oil in lines, circles or any other desired pattern  (tip: the easiest way to release the batter into the oil is by snipping it with scissors). Cook for 1–2 minutes or until golden brown and crispy. Remove the churros with a slotted spoon and place on paper towels to soak up any excess oil.

Mix the castor sugar and cinnamon together and sprinkle over the churros until lightly coated.

Pour equal measures of melted chocolate into shot glasses.

Serve the churros warm with a shot of melted chocolate as a dipping sauce.