Servings
  • Butter for greasing Butter for greasing
  • 250g caster sugar 250g caster sugar
  • 6 tbsp Lyle’s Golden Syrup 6 tbsp Lyle’s Golden Syrup
  • 3 tsp bicarbonate of soda 3 tsp bicarbonate of soda
  • 115g dark chocolate 115g dark chocolate
  • 70% cocoa 70% cocoa
  • 115g milk chocolate 115g milk chocolate
  • 475ml double cream 475ml double cream
  • 100g caster sugar 100g caster sugar
  • 1 tsp vanilla bean paste 1 tsp vanilla bean paste
  • A pinch of salt A pinch of salt

Instructions

HOW TO MAKE THIS RECIPE

1. Method Grease a 20cm x 30cm baking tray with butter and set aside.

2. Add the sugar and Lyle's Golden Syrup to a large heavy-based saucepan and heat gently to dissolve the sugar. Once the sugar has dissolved put the heat up and bring it to a gently rolling bubble.

3. When the colour begins to turn to amber turn off the heat and add all of the bicarbonate of soda at once. Use a wooden spoon to mix it in and then pour into the prepared tin. Don’t be tempted to smooth the top as this will only tear the top layer.

4. Leave the honeycomb to cool and harden for at least an hour, after which you can break it up into smaller pieces and dip them in melted chocolate.

5. Meanwhile, place the chocolate in a bowl. Heat the cream and sugar in either a saucepan or in the microwave and then pour it over the chocolate to melt it.

6. Use a whisk to mix everything until uniform in colour. Pour the chocolate mixture into glasses and chill for at least 6 hours.

7. To serve, add a spoonful of whipped cream to the top of each glass, grate over extra chocolate, sprinkle over crumbled honeycomb, add a few raspberries and a larger piece of chocolate dipped honeycomb.