Macerate the flowers in the rum and sugar for 30 minutes.
Meanwhile, prepare the batter. Put the sifted flour into a bowl, make a well and put in the egg yolks and oil. Stir with a wooden spoon, gradually adding a little water to make a soft paste which will coat the back of the spoon. Beat the egg whites until stiff and fold them gently into the batter.
Drain the flowers and st