Churros con Chocolate

For the Churros

• To prepare the Mexican churros first put the water, sugar and salt into a pan and bring to a boil, stirring.
• Remove from the heat, add the flour all at once and beat until smooth.
• Beat in the egg and lemon zest until smooth.
• Heat the oil in a deep fat fryer or deep heavy-based pan.
• Spoon the churros mixture into a piping bag fitted with a fluted nozzle.
• Pipe 7.5 cm lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once.
• Do this in batches as it is important not to overcrowd the pan.
• Put about 6 tablespoons sugar on a flat plate.
• Use a slotted spoon to remove the cooked churros from the oil.
• Quickly drain on absorbent kitchen paper, then roll in the sugar.

For the hot chocolate

• Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
• Put the milk and cream in a pan.
• Add the melted chocolate, stirring to combine.
• Heat gently for a few minutes, stirring continuously until piping hot, but not boiling.
• Pour the hot chocolate into heatproof mugs and serve with the churros.