"The Queen
of Condiments"
Kirstie Allsopp
"The finest jams, chutneys and pickles I have ever eaten"
Clarissa Dickson Wright
"It's just me and a slotted spoon love"
Victoria Cranfield

Sugar Crystallised Flowers

Although this didn't make it into the main show, Kirstie has a little extra video up on the Channel 4 website which shows the method Victoria taught her. This method is also covered in Kirsties new craft book :)

Channel 4 website video tutorial

The Victorians used the technique for many edible flowers but from trying for the first time I would recommend flowers that aren’t too tiddly and are relatively simple in shape.

Pick a few primrose heads, these look the most beautiful and/or violets (a little blobby looking when done). Paint both sides with ordinary egg white and dust all over with caster sugar.

I sat the flowers in a bowl of sugar once I had painted both sides with a childs paintbrush (unused by child) and then gently heaped the sugar over the top. Shake off excess sugar and check the flower is as evenly coated as possible.

Place face down on grease proof paper that has a thin layer of caster sugar on it and put in a warm place to dry. I sat mine on the top of the aga for a couple of hours.

If you want to keep them, store in a small air tight container out of direct light.

I am pretty sure, and will try, that this would work really well with herbs such as mint and basil. If you grow your own please try the flowers of the herbs as they are less strong versions of the leaves but look much better to dress salads.

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