Makes 24 pieces

  • 350 g (12 oz) softened butter
  • 510 g (18 oz) caster sugar
  • 120 g (4 ½ oz) good quality cocoa powder
  • 140 g (5 oz) golden syrup
  • ½ teaspoon salt
  • 6 organic eggs
  • 180 g (6 ¼ oz) plain flour

Fudge glaze

  • 300 ml (1/2 pint) whipping cream
  • 100 ml ( 3 ½ fl oz) milk
  • 140 g (5 oz) golden syrup
  • 400 g (14 oz) good quality dark chocolate (70% cocoa solids)

Rocky Road Topping

  • 100 g (4 oz) toffees or fudge
  • 40 g (1 ½ oz) pistachios
  • 130 g (2 1/3 oz) salted peanuts
  • 2 handfuls mini-marshmallows
  1. Preheat the oven to 175°C/350°F/gas 4.
  2. Beat together the butter and sugar until white and creamy.
  3. Stir in the cocoa powder, golden syrup and salt.
  4. Stir in one egg at a time.
  5. Blend in the flour.
  6. Put a greaseproof paper on a baking sheet with a brim and fill with the batter.
  7. Bake in the middle of the oven for about 30-35 minutes. Try with a skewer; it should be a bit gooey. Leave it to cool.

Fudge glaze

  1. Bring the whipping cream, milk and golden syrup to a boil. Remove the pan from the heat and leave the liquid to cool for a few minutes.
  2. Finely chop the chocolate and stir it with the warm creamy milk until it melts.
  3. Spread the glazing over the cake and sprinkle with salted peanuts, toffees or fudge, pistachios and mini-marshmallows.
  4. Cool down the cake until the glazing sets, then cut it in squares.