Ingredients

• 60g Co-op unsalted butter
• ½ tsp vanilla extract
• 6 tbsp Fairtrade caster sugar
• 70g Co-op self raising flour
• 1 large Co-op British free range egg
• 1 tbsp Co-op semi-skimmed milk
• 1 tsp cinnamon
• For the sauce: - 50ml stout - 100g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken up - 150ml condensed milk - 2 tbsp Co-op semi-skimmed milk

Directions

1. Put the butter, vanilla and 1 tbsp of the sugar in a pan with 100ml water, bring to the boil, then reduce the heat to a simmer

2. When the butter has melted, add the flour and beat with a wooden spoon until you have a dough, then take off the heat and allow to cool slightly

3. Preheat the oven to 200°C/fan 180°C/gas 6, whisk the egg and milk together and add to the pan, then beat until you have a thick, smooth paste

4. Line a large baking tray with greaseproof paper, put the mixture in a piping bag with a star nozzle and slowly pipe 12 x 10cm churros onto the tray, leaving a 3cm gap between each

5. Bake them for 15 mins, until golden and firm

6. Meanwhile, make the sauce: put the stout in a pan and bring to the boil, allow to bubble for a minute, then reduce the heat to low

7. Add the remaining ingredients, stir until the chocolate has melted and the sauce is smooth, then set over a low heat until you need it

8. Mix together the remaining sugar and the cinnamon, then dust over the churros when they're cooked

9. Cool slightly, then serve with the warm sauce for dipping