Florentine bars

 75 g (2½oz) unsalted butter

75 g (2½oz/scant ⅓ cup) caster (superfine) sugar

75 g (2½ oz) golden (light corn) syrup

75 g (2½ oz/scant ⅔ cup) plain (all-purpose) flour

¼ tsp fine salt

110 g (3% oz/1¼ cups) flaked (slivered) almonds

75 g (2½oz) glacé cherries, quartered

150 g (5 oz) dark chocolate (minimum 70% cocoa solids), broken into small pieces

1. METHOD

   Step 1

   Preheat the oven to 175°C (345°F/gas mark 5) and line a 20 x 30 cm (8 x 12 inch) tin.

   Step 2

   Put the butter, caster (superfine) sugar and golden (light corn) syrup in a large pan over a low heat, until the sugar has dissolved and the butter has melted. Increase the heat to medium and leave to cook until the mixture is foaming and just starting to darken in colour.

   Step 3

   Add the flour and salt to the pan and, working quickly, mix with a wooden spoon until combined. Add the almonds and cherries, then mix again to combine. Pour the mixture into your prepared tin, pressing it down to form an even layer that fills right to the edges. Transfer to the oven and cook for 15–20 minutes, until deep golden and bubbling. Set aside to cool on a wire rack