Description

Lightly fried, golden and crunchy, drizzle these delicately battered elderflowers with orange blossom honey for a dessert with a difference

Directions

1. Cut away any elderflower stalks, just leaving the head still joined together. Half-fill a large saucepan with oil and set over a medium heat – you want it to reach 180C on a temperature probe.
2. While the oil is heating, mix together the flours, sugar and a pinch of salt in a bowl. Beat together the egg and sparkling water. Make a well in the centre of the flour, then slowly pour in the wet mixture, whisking until combined – you want it to be lumpy. You’ll need to use the batter immediately.
3. Dip the elderflower heads into the batter, then drop into the hot oil, a few at a time. Cook for 30 secs-1 min until golden, then remove using a slotted spoon and drain on kitchen paper. Dust generously with icing sugar and drizzle over some honey. Eat straight away, while crisp.