1. Preheat the oven to 150°C/fan130°C/gas 2.

2. In a large, deep pan, heat the oil for deep frying the churros to 190°C or until a piece of bread takes 30 seconds to colour.

3. Sift the flour onto a sheet of paper. 

4. Bring the milk and 150ml water to the boil in a pan, add the flour and beat vigorously with a wooden spoon until smooth. 

5. Allow it to cool slightly, then gradually beat in enough egg to make a smooth but stiff, glossy mixture that drops, reluctantly, off the spoon. Spoon into a piping bag with a large star nozzle.

6. Holding the nozzle over the hot oil, gently squeeze the piping bag and snip off 6-8 x 10cm lengths of the mixture with kitchen scissors.

7. Fry for 4-5 minutes, turning occasionally, until crisp and golden brown. 

8. Lift out with a slotted spoon onto a baking tray lined with kitchen paper. Put in the oven to keep warm while you cook the rest.

9. Put the chocolate in a heatproof bowl and rest over a pan of just simmering water until completely melted. 

10. Meanwhile, bring the milk to the boil in a small pan. 

11. Remove the chocolate from the heat and whisk in a little of the hot milk.

12. Add the rest and whisk until frothy. Pour into hot mugs.

13. Mix the sugar and cinnamon and toss with the churros gently until lightly coated. 

14. Serve for dipping into the hot chocolate.