Chocolate, Cherry and Honeycomb Parfait

Method

Begin by making the honeycomb. Generously grease a flat baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour. Whisk in the bicarbonate of soda – this will make the syrup foam up, hence the high sided pan – and immediately pour the mixture onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes, before sliding the honeycomb off and chopping it roughly into small chunks for the parfait.

Next, line the loaf tin with enough cling film to allow it to drape over the edges by about 3 inches, smoothing the cling film into the tin to form a crease free base.

Break up the dark chocolate and roughly chop the almonds. Place the chocolate, golden syrup and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.

Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the top of the parfait and then place in the freezer for 1 hour, remove from the freezer and transfer the parfait to the fridge until set. Once ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2 cm slices to serve.

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