Homemade Honeycomb

Simple, fun and with sensational sweet-sharp flavour, this gooseberry and elderflower fool is summer in a glass. I’m not sure why gooseberries aren’t used more regularly; they are one of the great summer berries and the gentle, sophisticated flavour of elderflower really enhances this dish.

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Serves: enough for a base mix of ice cream

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Ingredients

100g golden syrup

200g caster sugar

3 tsps of bicarbonate of soda

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Preparation

1. Put the sugar and golden syrup into a deep large pan and heat gently until the sugar has dissolved. Turn up the heat and boil rapidly, giving a gentle stir.

2. Keep boiling until the mixture goes a good golden honeycomb colour (should take 2-3 minutes).

3. Add the bicarbonate of soda, stir for a few seconds, then immediately tip the honeycomb into the lined baking tray.

Top Tip: It’s particularly delicious served in ice cream: we put it in kilner jars so that people can tuck in and scoop it all up.

Please note your honeycomb will triple in size after adding the bicarbonate of soda, so use a large pan and be careful as sugar burns are not fun. Store in the freezer to avoid the honeycomb going chewy.