Churros with a chocolate dip
- 125ml semi-skimmed milk
- 100g Best for Baking Cakes spread
- 2tsp caster sugar
- 175g self-raising flour
- 3 large eggs
- 2 x 50g pots Petits Filous Chocolate desserts
Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
Put the milk into a pan, along with the cake spread, sugar and 125ml cold water. Heat gently until the spread melts and the mixture is just coming to the boil.
Remove from the heat. Beat in the flour with a wooden spoon until smooth, then return to the heat and cook, stirring continuously, for 1 min.
Remove the pan from the heat and allow the mixture to cool for 2-3 mins. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 24 lengths of dough, each 10cm long, across the trays.
Bake for 20 mins. Pierce each churro with a sharp knife to let steam escape, then return to the oven for 5 mins until golden and risen. Cool on a wire rack.
Put the desserts into a bowl and stir. Serve with the churros, to dip.