Step 1
Mix 300ml boiling water with the melted Trex and vanilla extract in a jug.

Step 2
Sieve the baking powder and flour in to a mixing bowl with a pinch of salt, making a well in the centre. Slowly add the content of the jug to the mixture, beating with a wooden spoon until it is smooth.

Step 3
To make the sauce, add the chocolate, double cream, milk, golden syrup and vanilla extract to a pan on a low heat, stirring until it has melted to create a smooth mixture. Keep warm on a low heat.

Step 4
Fill a piping bag (roughly 2cm wide nozzle) with the rested dough. Take a baking tray and cover with kitchen paper, sprinkling the sugar and cinnamon over it.

Step 5
Add oil to a saucepan until 1/3 full and heat gently, paying attention to avoid the oil spitting. Pipe 2-3 strips in to the pan each time, frying until golden brown in colour. Use a slotted spoon to remove the golden brown churros, placing them on the kitchen paper. Continue with the remaining churros.

Step 6
Serve with the chocolate sauce.