Line a deep baking pan (12 x 10 inches) with parchment paper. Measure out your baking soda and put it in a little dish next to the stove—you’ll need to work quickly once the sugar reaches the right temperature.

Put the sugar, honey, and 3 tablespoons + 1 teaspoon of water into a medium-sized, deep, heavy-bottomed pan.

Stir, then heat to 300°F on a candy thermometer. Do NOT be tempted to touch or taste the caramel—it will burn you. It’s best to keep kids and pets out of the room while you make this.

As soon as the caramel reaches the right temperature, turn the heat off and add the baking soda, whisking quickly and carefully to combine it. It will froth right up, but that’s normal.

Carefully pour the mixture straight onto your lined pan, but don’t touch it or tilt the pan—you want to keep it still so you don’t knock the bubbles out, and remember it’s still super-hot!

Leave to one side to cool completely.

Once cool, crack the honeycomb into bite-sized pieces (saving any smaller bits for sprinkling over puds, or use them in my Chocolate log—see page 256). You can leave the honeycomb plain, but I think it’s at its best dunked in melted chocolate.

Simply snap up and melt the chocolate in a heatproof bowl over a pan of gently simmering water. I find the easiest thing to do is to dunk, then place the pieces on a wire cooling rack to set. Whether you half dip or fully submerge is up to you.

You can also follow the dunk with a dip into finely chopped pistachios or dried cranberries, freeze-dried raspberries, or even popping candy. Have fun with it!

This will keep for up to 2 weeks in an airtight container, or slightly longer if you opt for the full glossy chocolate dunk.

1. Pre-heat oven on Moisture Plus at 180°C and select 1 manual burst of steam. Line two baking

trays with baking paper.

2. In a small bowl, combine sugar and eggs; whisk with electric beaters until ribbon stage.
3. Add the butter and honey to the egg mixture, continue to whisk for 1 minute.
4. Add combined flour and baking powder in two batches, add the water. Mix until a ball forms.
5. Weigh the dough and split into 5 equal portions approximately 168g each. Knead the dough until

smooth, keeping hands dry with a little extra flour.

6. Rest the dough, covered with plastic wrap for minimum 20 minutes at room temperature.
7. On a lightly floured surface, roll each portion into rounds and cut 5 circles using the top rim of a

22cm springform pan.

8. Place on the lined baking trays and bake for 4-6 minutes

until just slightly golden, releasing 1 burst of steam half way through the cooking time. Remove from the oven and cool.

Cream filling

Combine condensed milk, eggs, honey and butter in

a medium saucepan, cook on a medium heat, Induction setting 6 until 75 ̊C, stirring constantly.

Maintain 75 ̊C temperature until the mixture thickens. This should take approximately 2-3 minutes.

Add lemon zest, stir through and remove from heat, pour into a glass bowl and allow to cool at room temperature before using.

To assemble

Line the base of a 22cm springform pan with baking paper. Alternate 4 of the baked cake circles and cream filling, applying the filling liberally between each layer, pressing down to make sure the cream filling fills the gaps.

Cover the 4th layer with the cream filling. Crumble the 5th layer into small pieces and combine with the walnuts. Sprinkle walnut mix over the top of the cake. Let the cake sit in the mould, covered, at room temperature for at least 8 hours before dusting with icing sugar and slicing. Serve with fresh cream or ice-cream if desired.

Lemon Curd Ice cream:
Combine sugar, butter and juice in a saucepot and let it all melt together. Once combined add the whisked eggs. Whisk continuously until thick. About 15/20 min on low heat. Stir the cream in and let it cool down in the fridge then churn it in the ice cream machine for about an hour. If you don’t have one just place the mix straight in the freezer. (It’ll set a bit harder without the machine o pull it out of the freezer 5min before serving)

Lemon Honey Cake:
Cream butter, lemon zest and 200g sugar until light and fluffy. Add one egg at a time. Add the flour. Bake it at 150 degrees for about 25min, check with a skewer. Make a syrup with the lemon juice, honey and sugar. Once the cake is cooked let it rest for 5 min then pour over the syrup. Serve it warm or at room temperature.

Maple Honey Macadamias:
Roast 250g of whole macadamias at 150 degrees until golden and set it aside. In a medium size pot bring it to boil 200gr of good quality maple syrup and 150ml of honey and 100g of brown sugar, add toasted macadamias and boil them for about 5min. Place them on a tray with a rack and let them cool down for a little bit .Keep them in a container in the fridge.

Crème Pat:
Bring milk and vanilla to boil. Meanwhile whisk yolks, sugar and both flours in a bowl. Once the milk has boiled, pour into the yolk mix and then back into a pan. Cook on low heat, stirring constantly until a thick custard. Pass it thought a fine chinois, let it cool down and put it in a pipping bag.

White chocolate:
Place a piece of bubble wrap onto a tray with a bit of tape on the sides so it doesn’t move when adding the chocolate, spray a small amount of canola oil and wipe the excess with your hands. Melt 250g of white chocolate, add a couple of drops of yellow food colouring (optional). Pour the chocolate on top of the paper and keep it in the freezer.