Tuesday, April 20, 2010
We all know how Nigella Lawson likes to sexify cooking. Using words like "glistening", "oozing", "luxurious" and "glorious".
Well she described this honeycomb recipe of hers as resulting in "glinting shards of shattering honeycomb". I hate to admit it but that's exactly what I ended up with. There really is no other way to describe it, or talk about it. All I can give you is the guarantee that if you give this to your friends, they will be friends for life. I'll let the pictures do the talking.
Thanks to the delicious Nigella Lawson and her "How to Be a Domestic Goddess"
200g caster sugar
4 tablespoons golden syrup
1 tablespoon bicarb soda
Grease a 21cm square tin generously with butter. Off the heat, mix the sugar and golden syrup in a heavy bottomed saucepan, then put over a medium to low flame and simmer for 3-4 minutes. The mixture is ready to come off the heat when it's a thick bubbling mass, the colour of rusty caramel - no darker.
Take off the heat and quickly whisk in the bicarb and watch the caramel foam up in a sudsy and opaque golden cloud. Pour into the tin and leave to set. This takes a few hours. Then you can try and cut it but the best way of treating this is to bash it into pieces.
You can dip it in chocolate if you like, or sprinkle onto ice cream.