Sluttishly easy: Honeycomb

Honeycomb is, for some reason, one of those things that people seem to 'ooh' and 'ahh' over when you tell them you made it yourself. It's also rather pleasingly versatile: crumble it over ice-cream, stick pieces of it in cookies or cupcakes, dip it in chocolate... er, well, that's it really. But you must admit, those are three really good things.

The best thing about honeycomb, though, is that it's only got three ingredients. And none of them are those stupid, hard-to-find ingredients that you'll end up traipsing around some unexplored corner of London to find, get bored halfway through looking for and end up forgetting about when you spot a window full of multicoloured homemade macaroons in the window of a little hideaway teashop.

200g caster sugar

3 tbsp golden syrup

1.5 tspn bicarb soda

Step 1. Heat the sugar and golden syrup on low-to-medium heat until it goes swirly and caramelish.

Step 2. Stir in the bicarb soda and watch it go whoosh as it bubbles and froths into some sort of delicious golden monster.

Step 3. Pour that sucker into whatever dish you have lying around (I used a cake tin) and put it in the fridge to set.

Okay... disclaimer. I had to try this recipe a couple of times before I got it right. I think the mix of ingredients above worked quite well, but there are swathes of folks on the interwebs who have had massive problems getting this right. They all seem to blame Nigella.

You might need to mess around with it a couple of times to get it right, but the smug satisfaction when you nail it is worth the effort.

(P.S. If you really wanted to show off you could break it into pieces and dip them into melted chocolate, but let's not go crazy.)