Serves 6

For the churros

250g plain flour

1 tsp bicarb

50g melted butter

pinch salt

1 tsp vanilla paste

350ml boiling water

oil to deep fry

sugar and cinnamon to roll in

For the hot chocolate

400ml milk

250g melted chocolate

250ml condensed milk

1 cinnamon stick

225ml whipped cream


1. To make the churros, first sift the flour, bicarb and salt into a bowl. Make a well in the centre, add the water, vanilla and butter and whisk to combine and get rid of any lumps. Let the batter rest for half an hour

2. Put the batter in a star nozzled piping bag and squeeze down into the oil, cutting off after each 100mm.

3. Fry until golden brown.

4. Remove and drain onto kitchen roll and then roll in sugar

5. Warm the milk and cinnamon to scalding point.

6. Then simply remove the cinnamon and whisk in the chocolate and condensed milk until smooth.

7. Divide between 6 glasses and top with whipped cream and churros.

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