Method

To make cinnamon sugar: combine 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.

To make churros: place 1 cup water, 1 1/2 Tbsp sugar, salt and 2 Tbsp vegetable oil in a small saucepan and whisk together. Place onto high heat and bring to a boil. Remove from heat, stir in the flour, mixing until it forms a ball.

Half fill a large, heavy-bottomed saucepan with vegetable oil (approximately 8 cm) over high heat.

Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.

Pipe the dough over the pot of oil to a length of about 5cm, then using scissors or a sharp knife, cut it so it releases into the oil.

Pipe 2-3 churros into the oil at a time, frying them until they are golden brown and cooked through. Transfer the churros to a paper towel lined plate to drain for 2 minutes. Then roll them in the cinnamon-sugar mixture, repeating the frying and coating process with the remaining dough.

To make the chocolate sauce: place chocolate in a small bowl. Heat cream then pour over chocolate, stir until chocolate is melted. Place into a bowl to serve.

Serve the churros with chocolate sauce and ice cream.