Serve warm with a drizzle of honey over the top and a scoop of ice cream on the side.


  • 350ml (12fl oz) water, at blood temperature
  • 2 tblsp honey
  • 10g (?oz) dried yeast or 20g (¾oz) fresh yeast
  • 300g (11oz) plain flour
  • 25g (1oz) cornflour
  • ½ tsp salt
  • sunflower or vegetable oil, for deep-frying

To Serve:

  • 100ml (3½fl oz) honey
  • icing sugar, for dusting


  1. Place the water in a bowl or jug and stir in the honey to mix. Add in the yeast and leave to stand on your worktop for 5 minutes. Meanwhile, mix together in a bowl the flour, cornflour and the salt.
  2. Pour the yeast and honey water into the dry ingredients and stir well to mix. Cover with cling film and leave to stand at room temperature for 30 minutes until bubbles start to appear on the surface. The puff batter can also be placed in the fridge where it will sit perfectly for up to 24 hours.
  3. When you are ready to cook the puffs, turn on a deep fryer to 180°C (350°F), or place the oil (a tasteless oil such as sunflower or vegetable oil) in a saucepan on a medium to high heat. The oil is ready to cook with when a small piece of bread dropped into it bubbles and rises quickly back up to the surface. While you're waiting for the oil to heat up, place some paper towels on a baking tray or a wide bowl.
  4. Using a dessertspoon, scoop out a spoonful of the batter and, using another dessertspoon, scrape it off into the oil. Put a few more spoonfuls into the oil, but don't overcrowd it or the temperature will drop, resulting in oily, heavy puffs. I like to cook about six at a time. Allow them to cook for about 2 minutes until golden on the bottom, then tip over and cook on the other side for about 2 minutes or until golden again.
  5. When cooked, the puffs will be golden all over and cooked through in the centre. Using a slotted spoon, lift the puffs out of the oil and onto the paper towels to drain.
  6. Serve warm with a drizzle of honey over the top and a scoop of ice cream on the side.