Recipes
Recipes

Victoria sponge churros

Sugar-coated deep-fried fingers with raspberry cream dip. Yes please!

Sugar-coated deep-fried fingers with raspberry cream dip. Yes please!

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(2 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 24

Cooking Time

Price: 14p per serving

Nutritional Information

Each 28g serving contains

Energy
627kj
150kcal
8%
Fat
11.2g
Med
16%
Saturates
3.9g
Med
20%
Sugars
3.4g
Low
4%
Salt
0.08g
Low
1%
of your reference intake.
Typical energy values per 100g:
2241kj/536kcal

Ingredients

1tsp vanilla extract

50g unsalted butter, melted

250g self-raising flour

150g double cream

11⁄2tbsp raspberry jam, thinned with 2tsp warm water

1.5L oil, for frying

4tbsp caster sugar

Method

1
Place 350ml boiling water in a jug and add the vanilla and butter.
2
Sift the flour into a large bowl and make a well in the centre.
3
Pour in the butter mixture and beat vigorously with a wooden spoon until you have a lump-free batter. Set aside to cool for 10 mins.
4
For the dip, whisk the cream until soft peaks form. Fold in the jam with a metal spoon, leaving ripples in the cream.
5
Heat the oil in a deep-fat fryer to 170C, or in a deep pan until a cube of bread dropped in goes golden in 40 secs.
6
Fit a 2cm star nozzle to a piping bag and fill with the dough. Carefully pipe 8-10cm strips into the fryer, 2 at a time, and snip off each strip with scissors.
7
Fry for 3-4 mins until crisp and golden.
8
Remove and drain on kitchen roll. Sprinkle with the sugar. Serve with the raspberry cream dip.

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