This fun Pesach treat will be adored by sweet-toothed children and adults alike. It’s best made in a large, rectangular disposable aluminum tray. I’ve kept mine plain but you may want to jazz it up with coloured sprinkles if serving to small people.

Method

• In a large saucepan, heat the golden syrup and sugar together over a medium heat. Bring to a boil then allow to simmer over the medium heat for 10 minutes. It needs to turn golden brown but watch it doesn’t burn or it will taste bitter.

• Remove the saucepan from the heat, add the bicarbonate of soda. You want to stir it in quickly because the mixture will foam up instantly.

• As soon as it is combined, immediately pour it into the aluminum tin.

• Sprinkle the crushed matzah over the hot honeycomb.

• Melt the chocolate either using a bain marie (a bowl set over a pan of gently simmering water) taking care not to drip any water into the chocolate and stirring it from time to time so it does not overheat) or in 30 second bursts in a heatproof bowl in the microwave – stirring between heating so it does not seize.

• Drizzle the melted chocolate over the honeycomb and leave for the chocolate and honeycomb to cool and fully set.

• Once hardened break the honeycomb into large, medium and smaller bite size chunks.

• It will keep for all of Pesach stored in an airtight container.

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