Hokey Pokey (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 2 |
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I was going to say that this isn't as fun as it sounds, but then I reconsidered. Hokey pokey is the Cornish term for honeycomb, and is wonderful[ eaten in golden shards or crumbled into the best vanilla ice cream. I include it here as it is the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer. I've found no one can resist a bit of hokey pokey. The quantities I've specified don't make an awful lot - enough to fill a little tin 12 cm diameter and 6 cm deep / 4 and a half inches diameter and 2 and a half inches deep -but any more and you'd be sued by your dentist.] Ingredients:
1/2 cup sugar |
4 tablespoons dark corn syrup |
1 1/2 teaspoons baking soda |
Directions:
1. Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
2. Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
3. Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
4. Leave until set and then bash at it, so that it splinters into many glinting pieces.
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