Preheat the oven to 180°C/ 160° Fan 350° F, Gas 4.

Cut the crusts off the slices of brown bread but hang on to 40g worth to make breadcrumbs later.

Take a slice of bread and flatten it with a rolling pin, pushing the edges of the bread away from you to get it as thin as you can.

Take an 11cm, round pastry cutter and cut a disc from the centre of each flattened slice of bread but hang on to the off cuts for later. Brush each disc on both sides with melted butter and repeat with all the remaining slices.

Carefully curl each bread disc into a cone shape and secure through the join with a cocktail stick. Stuff the inside of each cone with some of the off cuts of bread so it keeps its shape.

Place the cones on a baking tray and sprinkle with Tate & Lyle Fairtrade Golden Caster Sugar. Bake for 15 minutes turning halfway through.

Remove them from the oven and scoop out the off cuts from inside and leave the cones to cool and harden.

Meanwhile, melt the butter and Lyle's Golden Syrup together on a medium heat. When the mixture starts to boil, turn the heat to low and add the breadcrumbs, egg, cream and lemon zest. Make sure you stir the breadcrumbs and egg in at the same time otherwise the egg will scramble in the hot syrup. Cook the mixture on low for a further five minutes then transfer it to a bowl and cool in the fridge.

When you are ready to assemble your ice-cream cones, take the cooled syrup mixture and place a heaped teaspoon of it into each cone. Top with a scoop of vanilla ice cream and garnish with a pastry straw and a drizzle of delicious, sticky Lyle’s Golden Syrup.