• 250g caster sugar
• 225g water

Bring the water and sugar to a boil. Use a wet pastry brush to brush the inside of the pot. Use a sugar thermometer. When the mixture is at 155°C (hard crack stage), plunge the pot into cold water to stop cooking.

Tape 2 forks back to back—you will use this as your tool to create your spun sugar masterpiece. Dip and flick back and forth over a greased rolling pin. Gather up strands and mould with your hands. Place on top of puddings for decoration.

Recipes by Diane Heierli, Photography C&D Heierli