Yo-yo

Step 1: Simmer 7 oz honey, 3 ½ oz sugar, ¾ cup water and 1 tbsp lemon juice for 5 minutes over a medium heat until slightly thickened. Keep it warm on the lowest heat.

Step 2: Whisk 3 eggs and 2 ⅞ oz caster sugar until pale, then whisk in ¼ cup vegetable oil, ¼ cup fresh orange juice, 1 orange and 1 tsp vanilla extract.

Step 3: Mix 16 oz plain flour, 2 tsp baking powder and 1 pinch salt and stir them into the egg mixture to make a soft, slightly sticky dough. Rest it for 15 minutes; it firms up as the flour hydrates.

Step 4: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F, when a cube of bread browns in 45 seconds.

Step 5: With floured hands pinch off walnut-sized pieces, roll into balls, flatten slightly and poke a hole through the middle with a floured finger, stretching it to a ring about 7 cm across. Don't make the hole too small: a common mistake, as it closes up in the oil and the middle stays raw.

Step 6: Fry 4 or 5 at a time for 2–3 minutes a side, until puffed and deep golden. Drain on kitchen paper for 1 minute.

Step 7: Dip each warm yo-yo into the warm syrup for 10 seconds, turning, and lift onto a rack. Sprinkle with 2 tbsp toasted sesame seeds and serve the same day.