Prepare the churro batter: In a large mixing bowl, whisk together the flour, caster sugar, cinnamon, and salt until no lumps remain — the mixture should look pale brown and smell warmly spiced, like a bakery on a Saturday morning.

Add the wet ingredients: Crack the eggs into the dry mixture, pour in the milk and vanilla extract, then whisk vigorously until you have a smooth, thick batter that ribbons off the whisk — it should be the consistency of thick custard, not runny, and feel heavy on the spoon.

Stir in the melted butter: Drizzle the melted butter into the batter and fold gently with a spatula until it’s fully incorporated — the batter will become glossy and smell even richer, with a golden sheen that catches the light.

Heat the oil: Pour enough vegetable oil into a large, deep frying pan to reach about 1cm depth. Heat over a medium-high flame until a small piece of bread sizzles instantly on contact — the oil should shimmer but not smoke, and you’ll see faint ripples across the surface.

Fry the churro crunch pieces: Drop tablespoon-sized dollops of batter into the hot oil, spacing them apart so they don’t stick together. Fry for 2–3 minutes per side until they turn deep golden brown and develop a crackled, crunchy exterior — you’ll hear a satisfying sizzle, and the kitchen will fill with the scent of cinnamon doughnuts. Use a slotted spoon to transfer them to a plate lined with kitchen paper to drain.

Make the chocolate sauce: While the churro pieces are draining, place the chopped dark chocolate, double cream, and golden syrup into a small saucepan. Warm over a low heat, stirring constantly, until the chocolate melts completely — the sauce will turn silky and dark, with a glossy finish that coats the back of a spoon. Remove from the heat immediately once smooth.

Assemble the bowls: Divide the warm churro crunch pieces among four bowls. Drizzle the chocolate sauce generously over the top — you want every piece to catch a streak of glossy sauce. If using, add a dollop of Greek yoghurt, a handful of fresh berries, or sliced banana on the side for freshness.

Finish and serve: Dust with icing sugar through a fine sieve for a final snowy touch, then serve immediately while the churro pieces are still warm and the sauce is molten — the contrast of crisp, soft, and silky textures is the whole point of this dish.