We've adapted Nigella's original quick and easy 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. Go on, indulge yourself and have a nibble after one of our vegan OnePot meals.
It's 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!
We want to see how you get on!
Send us pictures of what you make on Instagram, @soulfulfoodco