Hot butterscotch and cider shake with churros

Hot butterscotch and cider shake with churros

Oh, winter, we love you! 

Hot butterscotch and cider shake with churros

Serves: 2
Cooking Time: 1 hr

Ingredients

  • CHURROS

  • 200ml water
  • 30g butter
  • 15ml (1 tbsp) sugar
  • 125g cake flour
  • 5ml (1 tsp) baking powder
  • 750ml (3 cups) sunflower oil
  • 100g castor sugar
  • 15ml (1 tbsp) ground cinnamon
  • BUTTERSCOTCH

  • 60ml (¼ cup) golden syrup
  • 15g butter
  • 40g demerara sugar
  • 100ml fresh cream
  • 5ml (1 tsp) vanilla essence
  • pinch salt
  • 150ml butterscotch
  • 150ml cider
  • 50ml fresh cream
  • 1 cinnamon stick
  • apple slices, to serve (optional)

Instructions

1

For the churros, place the water, 30g butter and the sugar in a small saucepan over high heat and bring to a boil. Whisk in the flour and baking powder and remove from heat. Shape the dough into a ball, wrap in cling film and set aside at room temperature to rest, 15 minutes.

2

Heat the oil in a deep pot to 180°C. You can test to see if the oil is ready by cooking off a little of the dough. Place the dough in a piping bag with a star-shaped-nozzle. Pipe 6cm-long dough strips directly into the oil and fry until golden brown, 2 – 3 minutes. Remove from oil and drain on paper towel. Mix the castor sugar and cinnamon together and sprinkle over the fried churros.

3

For the butterscotch, place the syrup, 15g butter and the demerara sugar in a small saucepan over low heat and bring to a gentle simmer, 2 minutes. Remove from heat and stir in the 100ml cream. Return to the heat and simmer for 2 minutes. Add the vanilla essence and salt and remove from heat.

4

Place the butterscotch, cider, 50ml cream and cinnamon stick in a small saucepan over low heat and bring to a gentle simmer, 5 minutes. Pour into glasses and serve with the churros and apple slices, if desired.

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