- 25g unsalted butter
- 1tsp vanilla essence
- 125g self-raising flour
- ½tsp cinnamon
- ¼tsp ground nutmeg
- 3tbsp caster sugar
- Vegetable oil, for frying
- 150g frozen raspberries
- 2tbsp Chambord
- 100g dark chocolate
- 100ml single cream
In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
Line a baking tray and pipe on palm-sized heart shapes. Pinch the ends together with wet fingers.
Put in the freezer for 15-20 mins, until firm.
In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
In a large, deep pan, heat the oil to 180C or until it sizzles when tested with a small piece of bread.
Cook 2 churros at a time for 3-4 mins, until golden brown, turning occasionally. Test the oil is hot enough in between batches.
Drain the churros on a plate lined with kitchen roll, before tossing in the sugar and spice mixture.
To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the Chambord. Pour into a small bowl to serve (sieve beforehand, if you like).
To make the chocolate sauce, break the dark chocolate into a microwave- safe bowl. Microwave for up to 1 min to melt, stirring every 20 secs. Pour in the cream and leave to sit for 1 min. Stir until melted and thick. Pour into a bowl to serve.