125ml full-fat milk
150ml condensed milk
50g creamed honey
2 teaspoons Heilala vanilla paste
30g stem ginger, finely chopped
130g plain flour
30g custard powder
200ml soda water, chilled
1 egg yolk, size 7
20g cornflour, plus extra for dusting
100ml liquid honey
30ml stem-ginger syrup
1 tablespoon lemon juice
150ml cream
400ml canola oil

I love honey. It is the product of an efficient and selfless community, it has long been recognised as the original sweetener and its holistic benefits are numerous. When purchasing, aim to find a raw and unpasteurised version that will display its floral components better. Honey is what cooperation and success taste like.

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1.Put milk, condensed milk, creamed honey, 1 teaspoon vanilla paste and the stem ginger into a medium pot over a moderate heat. Slowly bring to a simmer.
2.Once the liquid begins to steam, sieve in 40g flour and the custard powder and whisk vigorously until it comes to a boil and thickens.
3.Lower the heat and continue to whisk for 3-4 minutes, until you can see the pot bottom when stirring.
4.Scrape into a 20cm x 20cm tray, cover the surface with baking paper and cool to room temperature, about 1 hour.
5.Put the soda water in a large bowl and whisk in the egg yolk.
6.Add remaining 90g flour and the cornflour.
7.Whisk until almost smooth with a few lumps remaining. Refrigerate for 30 minutes.
8.In a small pot, put the liquid honey, stem-ginger syrup, lemon juice and 50ml water and heat gently for 2-3 minutes until runny and slightly syrupy. Keep to one side.
9.Whisk cream with remaining vanilla paste until stiff peaks form, and reserve.
10.Using a wet spoon, scoop out 8 golf ball-sized dollops of custard and dust on all sides with cornflour.
11.Heat canola oil to 190℃ or until a bread cube fries golden in 5-6 seconds.
12.Use tongs to dip the custard into the tempura batter, then fry 2 pieces at a time for 20-25 seconds and remove to absorbent paper.
13.Repeat until all the custard is fried. Serve immediately, drizzled with honey syrup and a dollop of whipped cream.

Food styling, recipes & photography David Neville