Instructions: Prepare the syrup in advance.

Put the ingredients into a pan and bring to the boil stirring all the time.

Reduce the heat and simmer for 510 minutes.

Leave to cool.

Put the water butter and salt into a pan and bring to the boil.

Remove from the heat and add the flour and semolina.

Beat well.

Return to the heat and continue to beat until the mixture is smooth and leaves the sides of the pan.

Leave to cool.

Beat in the eggs one at a time until the mixture shines.

Beat in a tablespoon of the cold syrup.

Spoon the mixture into a pastry bag and attach a fluted nozzle.

Heat the oil in a shallow pan.

Squeeze flutes (about 2.5cm long) of dough into it cutting them off at intervals with a knife until the pan is half full.

Shake the pan over a medium heat until the swollen pastries turn golden brown and float on the surface.

Remove drain on kitchen paper and drop into the cold syrup.

Leave for 10-15 minutes.

Repeat.

Serve immediately.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.