British Spiced Churros with Dark Chocolate Dipping Sauce

In a medium saucepan, combine water, butter, sugar, cinnamon, nutmeg and salt. Bring to a boil over medium heat.

Once boiling, remove from heat and immediately add the sifted flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Let the dough cool slightly for about 5 minutes.

Gradually add the beaten eggs, mixing well after each addition until the dough is smooth and glossy. The dough should be pipeable but not too runny.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Transfer the dough to a piping bag fitted with a large star tip (or use a spoon).

Carefully pipe 4-5 inch lengths of dough directly into the hot oil. Fry in batches to avoid overcrowding.

Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the churros from the oil and place them on a wire rack to drain.

While the churros are draining, prepare the chocolate dipping sauce: In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate and double cream together, stirring until smooth and glossy. Remove from heat.

In a shallow dish, combine granulated sugar and a pinch of cinnamon. Toss the warm churros in the cinnamon sugar mixture to coat them evenly.

Serve the churros immediately with the warm dark chocolate dipping sauce.