Victoria sponge churros
- 1tsp vanilla extract
- 50g unsalted butter, melted
- 250g self-raising flour
- 150g double cream
- 11⁄2tbsp raspberry jam, thinned with 2tsp warm water
- 1.5L oil, for frying
- 4tbsp caster sugar
Place 350ml boiling water in a jug and add the vanilla and butter.
Sift the flour into a large bowl and make a well in the centre.
Pour in the butter mixture and beat vigorously with a wooden spoon until you have a lump-free batter. Set aside to cool for 10 mins.
For the dip, whisk the cream until soft peaks form. Fold in the jam with a metal spoon, leaving ripples in the cream.
Heat the oil in a deep-fat fryer to 170C, or in a deep pan until a cube of bread dropped in goes golden in 40 secs.
Fit a 2cm star nozzle to a piping bag and fill with the dough. Carefully pipe 8-10cm strips into the fryer, 2 at a time, and snip off each strip with scissors.
Fry for 3-4 mins until crisp and golden.
Remove and drain on kitchen roll. Sprinkle with the sugar. Serve with the raspberry cream dip.