font loading for Top nav

Print Recipe

Nutritional info per serving:

  • Calories: 510
  • Fat: 20.6g
  • Saturates: 4.3g
  • Salt: 1.63g


  • For the blueberry compote:
  • 200g blueberries
  • 1 vanilla pod, split lengthways
  • 1 tbsp caster sugar
  • squeeze of lemon juice
  • For the churros:
  • 175g plain flour
  • ¼ tsp baking powder
  • 100g unsalted butter, diced
  • 3 large eggs, beaten
  • grated zest ½ orange
  • sunflower oil, for deep frying
  • caster sugar, for sprinkling

Ready in: 1 hour, plus 30 minutes standing


Serves: 6 (makes about 45 churros)


  1. To make the blueberry vanilla compote, put all the ingredients in a medium pan and heat gently until the blueberries soften. Set aside for 5 minutes, then remove and discard the vanilla pod. Transfer to a serving dish.
  2. To make the churros, sift together the flour and baking powder. Put the butter in a pan with 200ml cold water and a pinch of salt. Cook over a medium heat until the butter melts, then bring to the boil. Remove from the heat and add the flour. Beat with a wooden spoon until smooth.
  3. Transfer to a bowl and leave to cool for 2 minutes. Gradually beat in the eggs until smooth. Stir in the orange zest, cover the bowl and set aside to rest for 30 minutes.
  4. Pour enough oil into a large saucepan until one-third full. Place over a medium heat until the oil reaches 180°C. Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Pipe 2 or 3 finger-length pieces directly into the oil, snipping off each with scissors. Cook for about 45 seconds each side, until golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sugar. Repeat until all the batter is used. Serve with the compote.

Similar recipes

Chocolate and salted caramel cupcakes

View the recipe

Sticky toffee apple cake

View the recipe