Rose and pistachio Turkish delight

1. 1

   Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil.

2. 2

   Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F - this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)

3. 3

   Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat.

4. 4

   Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.)

5. 5

   Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts.

6. 6

   Pour the mixture into the prepared tin and leave to cool and set overnight.

7. 7

   Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.