Hot butterscotch and cider shake with churros

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.

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.

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.

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.