Hokey Pokey

  I've been thinking a lot about bake sales recently - just because I don't have any children doesn't mean I can't imagine what I might send them to school with in the case of such emergencies. If you're a fan of Nigella (I am, in case you're wondering) you'll already know she likes to whip up a batch of brownies in such instances but I think there's an easier option that is much more fun to make, and perhaps even more gleefully naughty to eat.


Hokey Pokey (as it's known here in Cornwall) is basically that childhood teeth breaking style candy that looks very similar to honeycomb. It's satisfyingly crunchy with a bit of a chew, which, when slathered in dark chocolate (my preference) becomes a temptation too far... so much so I packed them off with my Husband this morning because I knew I would end up snacking on them all day if they remained in near reach. That's not to say I didn't sample the goods (or keep the crumbs for ice-cream topping, ahem) but the majority had to leave the premises lest I succumb to a hokey pokey eating mess on the sofa. It happens.



  These golden shards are so flamin' delicious they really do make me want to break into a ridiculous impromtu dance - perhaps even the Hokey Pokey itself. See what I did there?! Altogether now...


You put your right hand in, You put your right hand out, You put your right hand in, And you shake it all about,


You do the hokey pokey and you turn yourself around That what it's all about.



What you'll need

1 scant cup caster sugar

4 tbsp golden syrup

1 1/2 tsp bicarbonate of soda

60g dark chocolate


What you'll do

Line a large chopping board with baking parchment.

Mix the sugar and syrup until combined.

Heat until it begins to bubble and simmer for a further 3-5minutes until golden and smooth - do not stir!

Take off the heat and whisk in the bicarb quickly. Turn out immediately onto the parchment and allow it to cool completely.

Break into pieces using a hammer or very sharp knife.

Melt the chocolate in a double broiler. Dip the larger pieces in the chocolate (I prefer to just dip the tops) and generously drizzle over the rest.

Set aside until the chocolate hardens. Store in a container for up to a week.