150g golden syrup

75g butter chopped

30g cocoa powder

100g chopped dark chocolate

150g cornflakes

Line a cake tin with parchment paper.

Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.

Whiskey custard cream

300ml whole milk

50ml whiskey

3 egg yolks

100g castor sugar

10g plain flour

15g cornflour

Place the milk and whiskey in a saucepan and heat until simmering.

Whisk the yolks with the sugar, flour and cornflour until well combined.

Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment paper. Cool and then chill.

250ml double cream

Whisk the cream to stiff peaks and fold into the chilled custard.

Spoon or pipe onto the cracknel.