Recipe - Chocolate, Cherry & Honeycomb Parfait

Ingredients

200g chocolate - I used milk as I'm not a massive fan of dark chocolate but the choice is yours!
85g blanched almonds
150g margarine
85g glace cherries
100g dried cranberries

For the honeycomb:

5tbsp granulated sugar
2tbsp golden syrup
1/2 tsp bicarbonate of soda

Method to the madness

Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the sugar and golden syrup in a saucepan over a low heat. Once it has all melted together turn up the heat until it bubbles into a gorgeous caramel colour.

Whisk in the bicarbonate of soda. The syrup will foam up and once it has pour it immediately into the greased baking tray and set aside in the fridge for 20 minutes.

Once set whack with a knife until you have broken it all up.

Line a loaf tin with enough clingfilm so there is some clingfilm hanging over the edge and try to make it as crease-free as possible. Roughly chop up the almonds before moving on to the chocolate mix.

Break up the chocolate into a glass bowl and add the margarine before heating over a pan of simmering water until they are melted together.

Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries.

Spoon the mixture in to the tin and fold the overhanging clingfilm loosely over the parfait and pop in the freezer for an hour.

Remove from the freezer and transfer the parfait to the fridge until completely set. Once you're ready to serve, carefully lift the parfait from the tin, unwrap the clingfilm and cut into slices.

I think the second time I make this I will pour the mixture straight from the pan into the tin and freeze. I let the mixture cool for too long and as such the butter slightly separated itself. The mixture is a gooey, sticky sugary, melty taste explosion and I would recommend making this.

C x