Simplistic yet impressive. Giving the gift of deliciousness is such a beautiful thing. Wrapping up some of these little beauties is going to get you on everybody’s 2015 Christmas card list, trust us!
Pour, set, crack, drizzle, indulge.
Makes 1x 20m square block (I made at least 3 times this, although I’ve lost track of exactly how much…)
You will need a 20cm square cake tin, lined with greaseproof paper and generously greased with butter or coconut oil.
200g caster sugar
4 tbsp golden syrup
1 tbsp bicarbonate of soda
50g dark chocolate melted (optional)
Off the heat, mix together the sugar and golden syrup in a pan (allowing enough room for the mixture to double in volume once the bicarb is added). Set the pan over a medium heat and let it simmer (without stirring, just swirl the pan occasionally) until the mixture turns into an amber coloured caramel, about 3-4 mins. At this point, take the mixture off the heat and quickly whisk in the bicarb – the mixture will foam and froth and double in size. Pour into the greased and lined tin, and leave to set (this takes at least 3 hours). When firm, smash or cut up into chunks, then drizzle with melted chocolate and leave in a cool place for the chocolate to set.
Recipe from Nigella Lawson’s ‘How to be a Domestic Goddess’
Images: A fanatical foodie