We've adapted Nigella's original Hokey pokey recipe to give it an even more indulgent vegan twist.
Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into vegan ice cream. It is also 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: no one can resist a bit of hokey pokey, according to Nigella. And we can't argue with her, it's pretty darn good!
- 100 grams caster sugar
- 4 tablespoons golden syrup
- 1½ teaspoons bicarbonate of soda
- 70% dark chocolate, for dipping (optional)
- Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
- Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
- Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
- Leave for 1-2 hours until set and then bash at it, so that it splinters into many glinting pieces.
- If coating in chocolate, melt some dark chocolate either in a bain Marie or in a microwave, then dip the ends of the honeycomb in the chocolate. Place on a cooling rack until the chocolate has set. All done. Try not to eat it all at once!
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