• 200ml double cream
  • 1 tbsp dark rum
  • 70g unsalted butter
  • 240g golden granulated sugar
  • 150g golden syrup
  • 1-2 tsp flaked sea salt


  1. 1

    Butter a 19.5cm x 9.5cm x 7cm sized loaf tin. Line with lightly oiled non-stick baking parchment that comes up the sides and ends of the tin.

  2. 2

    In a saucepan, bring the cream, rum and butter to simmering, then remove from the heat.

  3. 3

    In a separate pan, gently melt the sugar and golden syrup over a low heat until the sugar has dissolved. Do not stir – gently swirl the pan instead. Once the sugar has melted, raise the heat and cook until the temperature reaches 155°C. Turn off the heat and immediately add the cream, then combine using a whisk. Place back on the heat and cook until the temperature reaches 127°C.

  4. 4

    Pour into the lined tin. Leave to cool for 15 minutes, then sprinkle with the sea salt. Leave to set at room temperature overnight. Cut into pieces using a lightly oiled sharp knife and wrap each one individually in greaseproof paper. 

Nutritional Details

Each serving provides
  • Energy 402kj 96kcal 5%
  • Fat 5.1g 7%
  • Saturates 3.1g 16%
  • Sugars 12.1g 13%
  • Salt 0.28g 5%

% of the Reference Intakes

Typical values per 100g: Energy 2512kj/600kcal

Each serving provides

12.1g carbohydrate 0.0g fibre 0.1g protein

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