A veggie dessert never tasted so divine as this Pumpkin Churros with Chilli-Chocolate Dip.
- 45 mins
FOR THE CHURROS
- 250ml (1 cup) cake flour
- 5ml (1t) ground cinnamon
- 3ml (½ t) salt
- 180ml (¾ cup) water
- 60ml (¼ cup) pumpkin puree (see tip)
- 100g butter
- 30ml (2T) brown sugar
- 4 eggs
- sunflower oil, for deep frying
- 180ml (¾ cup) sugar
FOR THE CHILLI-CHOCOLATE SAUCE
- 100g dark chocolate, chopped
- 250ml (1 cup) cream
- 1 red chilli, finely chopped (optional)
- 10ml (2t) cornflour
- For the churros, sift the flour, cinnamon and salt together. Bring the water, pumpkin, butter and brown sugar to boil in a small saucepan on medium. Add the flour mixture at once and stir vigorously to combine. Cool to room temperature.
- Beat the eggs, one by one, into the batter, stirring well after each addition. Scrape the dough into a piping bag fitted with a 1cm star nozzle.
- Heat a 6cm deep layer of oil on medium high. Test the oil with a small squeeze of dough. Your churro should float and brown underneath in about 30 seconds. Adjust the heat if necessary.
- Pipe 8cm strips into the oil from a height, in batches, by cutting the ends of the dough off with scissors. Drain on paper towels then toss the warm churros in the sugar.
- For your chocolate sauce, heat the chocolate, cream and chilli on low for about 5 minutes, stirring occasionally until melted. Take some of the chocolate mixture out and mix through the cornflour to form a smooth paste. Add the cornflour paste to the rest of the chocolate mixture and bring to a simmer until thickened. Serve with the churros.
To make 60ml pumpkin purée, peel, chop and cook about 80g pumpkin cubes in boiling water for 20 minutes until soft. Mash and dry fry in a pan on medium for about 5 minutes until most of the moisture has evaporated.
Magazine issue date: September, 2015