Pumpkin Churros

This is a very different (and easy) dessert made with a choux pastry flavoured with pumpkin and spices then deep fried.

Combine 1 tsp cinnamon and 1/2 cup sugar which will be used for rolling the churros in when cooked.

2 cups flour combined with 1 tsp cinnamon, 1/2 tsp ground cloves and 1/2 tsp nutmeg
2 cups water
4 ounces butter (Sorry - I still think imperial. Use 100gm)
3/4 cup pumpkin puree
4 eggs

Oil for frying

Bring the water and butter slowly to a boil and when the butter is all meted tip in the flour and spice mix all at once. Be ready to stir quickly. The aim is to have all the liquids and the flour combine and cook together so they form a ball around the wooden spoon. When it leave the sides of the pot it's cooked. Let it cool slightly.
Now add the eggs 1 at a time, beating after each one. Stir in the pumpkin puree.

Get about 2 inches of oil hot in a small-ish pot. Let's say around 20cm diameter....). You want a good rolling boil. Once again, I use rice bran oil because it can stand the heat without burning.

Put the churros mix into a piping bag and extrude small sections into the pot. I use the kitchen scissors to cut the paste into sections about 4cm long as they come out of the bag.

This is one of those times I could really use a third arm. But it would look ridiculous.

Cook no more than about 6-8 at a time, or the temperature will lower. Lift them onto paper towels as they cook.

I took it for dessert at a bring-a-plate dinner at the end of rowing season. Serve with whipped cream or ricotta and maple syrup. Or just eat them with the sugar and cinnanmon.

This didn't lose too much by being kept hot. They stayed nice and crisp on the outside. One for making again...