Less than 1 hour


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Note: you will need a thermometer for this recipe

535g caster sugar

66g water

100g pure honey

186g liquid glucose

10 rose petals (sliced thin)

50g chopped green pistachios

Toasted Sesame & Chocolate Custard:

Makes enough to fill 20 doughnuts generously

5 tbsp toasted sesame seeds

1 litre full fat milk

30g cocoa powder

12 egg yolks

120g caster sugar

70g plain white flour

150g plain chocolate 70%+ (chopped or buttons)

250ml double cream

25g caster sugar


To make the honeycomb:

Line your largest roasting tray with baking paper.

Put the sugar, water, honey and glucose into a large saucepan, stir together and then on a medium heat, slowly dissolve the sugar into the other ingredients.

Once dissolved, turn up the heat and bring to a rolling boil, then bring the temperature to 145°C. While it’s coming up to temperature, get a large whisk ready, then sieve the bicarbonate of soda into a small bowl and be poised ready for it to reach temperature.

Once the sugar mixture reaches 145°C, add all at once the bicarbonate of soda and whisk together in the boiling sugar. It will start to rise out of the saucepan, so as soon as you have whisked (we are talking seconds here) pour into your lined baking tray, then put on a cooling rack and leave for 30 sec before sprinkling with sliced rose petals and chopped green pistachios.

Once it has cooled and hardened, go kung fu on it and break it into pieces then top your doughnuts.

Makes enough to fill 2 large clip jars and the honeycomb will keep for 2 months. It’s great sprinkled on ice cream or dipped in chocolate.

To make the Toasted Sesame & Chocolate Custard:

Put milk, cocoa powder and 4tbsp of toasted sesame in a heavy based saucepan and bring slowly to the boil to infuse the cocoa.

Meanwhile place the egg yolks and sugar in a bowl and mix together for a few seconds, then sieve the flour in and mix together again.

Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, and then return the mixture to the saucepan and add the chocolate. Cook over a medium heat, whisking constantly for around 3 mins until nice and thick and all the chocolate has dissolved into the custard.

Pass through a fine sieve and place a sheet of cling film on the surface of the custard to prevent a skin from forming.

Leave to the custard to cool and then refrigerate.

Whip the cream and sugar together with the toasted sesame seeds until thick then fold through the chilled custard.

Recipe for the #BakeforSYRIA Cookbook by Justin Gellatly, co-founder of artisanal bakery Bread Ahead in London’s Borough Market and ex head baker and pastry chef at Fergus Henderson’s St John restaurant.