Hokey Pokey Recipes
HOKEY POKEY
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.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 38m
Yield 2 cups
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
- Leave until set and then bash at it, so that it splinters into many glinting pieces.
HOKEY POKEY ICE CREAM
Hokey Pokey is New Zealand's most popular ice cream. For those unfamiliar with the taste, just imagine vanilla ice cream with crunchy bits of honeycomb.
Provided by Syrie Wongkaew
Categories Dessert
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Line a baking tray with waxed parchment paper or a silicone baking mat. Set aside.
- Heat the sugar and golden syrup in a small saucepan over medium heat.
- Melt the mixture, stirring occasionally. Bring to a boil for 5 or 6 minutes-make sure you stir continuously so the syrup doesn't burn.
- Take the pot off the stove and stir in the baking soda. The mixture will froth up and become pale.
- Use a spatula to scrape and pour the mixture onto the waxed parchment paper. Allow the honeycomb to set for 30 minutes.
- Once set, wrap the honeycomb loosely in parchment paper and use a rolling pin to break it into small pieces.
- Scoop ice cream into two serving bowls and sprinkle with hokey pokey honeycomb. Serve immediately.
Nutrition Facts : Calories 319 kcal, Carbohydrate 64 g, Cholesterol 29 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 696 mg, Sugar 62 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g
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