By Eleanor Ford
This gorgeous amber rubble is my secret ingredient. Sprinkled over shop-bought coconut ice cream it makes an instant fuss-free dessert, lifting an already sumptuous treat to new heights.
Line a baking tray with parchment.
Put 60 ml (¼ cup) water, the sugar, golden syrup, butter and salt into a large pan and cook gently without stirring until the sugar melts. Turn the heat to high.