For the Sauce
3 tbsp Meridian Cocoa & Peanut Butter
80ml milk, warm
1-2 tsp Meridian Pure Blossom Honey
For the Churros
½ tsp vanilla extract
25g butter melted
125g plain flour
½ tsp baking powder
2 tsp cinnamon
2 tbsp sugar
Oil for frying
1 To make the sauce, combine the Cocoa & Peanut butter, the warm milk and enough honey to suit your taste. Mix until you have a smooth sauce then set aside.
2 To make the Churros, mix together 175ml of just boiled water with the vanilla and the melted butter.
3 In a mixing bowl combine the flour, baking powder and a pinch of salt. Make a well in the centre and pour in the liquid, mixing until you have a smooth, thick batter. Rest for 10 minutes.
4 Heat a deep, thick based saucepan, half full of oil. Put the churros batter into a piping bag with a large star shaped nozzle. Combine the cinnamon and sugar on a large plate and set aside.
5 When the oil is hot, carefully pipe 10-15cm lengths of batter into the pan, using a scissors to snip them off. Cook 4-5 at a time depending on the size of the pan.
6 Cook for 3-4 minutes until the churros are well browned and cooked through. Use a metal slatted spoon to take them out of the oil and drain for a few seconds on kitchen roll before transferring to the cinnamon sugar plate. Roll in the sugar and keep warm while you cook the rest.
7 Serve the warm churros with the chocolate sauce.
Recipe courtesy of www.meridianfoods.co.uk