Victoria sponge churros

Sugar-coated deep-fried fingers with raspberry cream dip. Yes please!

By , 17 May 2016
Victoria sponge churros
  • Ready in: 60 mins
  • Serves: 24
  • Price: 14p per serving

These street-food faves are great for feeding a crowd – and will have everyone licking their lips!

Nutritional Info
Each 28g serving contains
  • Cals 150
  • Fat 11.2
  • Sat Fat 3.9
  • Sugar 3.4
  • Salt 0.08
of your reference intake.
Typical energy values per 100g: 2238kJ/535kcal.
  • 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.