Fill a pan a third full with sunflower oil and slowly heat to 175°C
Step 2
While the oil is heating, tear open the tea bags and tip the contents into a large bowl. Add the flour, baking powder and 25g (1oz) sugar and stir until combined.
Step 3
Heat the butter and 300ml (1/2pint) water in a pan until just beginning to bubble around the edge. Turn off the heat. Immediately and carefully pour the hot water in to the flour mixture. Beat with a wooden spoon until smooth and springy.
Step 4
Fill a large piping bag fitted with a 1cm (1/3in) star nozzle with half the warm dough.
Tip remaining sugar into a large bowl.
Step 5
Working in batches of about five or six, carefully squeeze out a length of dough measuring roughly 10cm (4in) into the hot oil, snipping it off at the nozzle with kitchen scissors.
Cook, turning occasionally with a metal slotted spoon, until churros are golden. Lift out on to a baking sheet lined with kitchen paper, then toss in sugar and stack on a serving plate, keeping warm in the oven set on a low temperature. Repeat with remaining dough.
Step 6
In a bowl, whisk the cream and maple syrup together using an electric hand mixer, until the mixture just holds its shape. Spoon into a serving bowl and serve with the churros for dipping.
Alison is head of content for the Good Housekeeping Institute, responsible for product reviews across homes, beauty, wellness, family and food & drink. She lives by the William Morris quote that you should “have nothing in your house that you do not know to be useful, or believe to be beautiful.”
Alison has over 15 years' experience as a lifestyle editor and has written features on everything from misophonia to how to dress like Claudia on The Traitors. She has also interviewed everyone from Dame Joanna Lumley to the Kardashians.
In her spare time, you'll find her hanging out with Monty the cocker spaniel and refreshing the Sezane website every five seconds.
