Now for the sweet treat!

Are you a fan of Daim bars? If you are you'll probably already know if you are a visitor to IKEA that they sell various Daim bar products. There's Daim vanilla ice cream and a Daim Swedish almond cake – gluten free and frozen. There's a limited edition Strawberry Mousse cake too! Daim bars originated in Sweden and Norway in 1953 – the brand is now owned by Kraft Foods.

The last time I visited IKEA I came away with two large bags of the mini Daims. I'm always messing around with variations on a theme of Rocky Road – it seemed appropriate to produce a Daim version – here's the recipe :

Daim Rocky Road

450g of Daim minis

175g of unsalted butter - cubed

4x15ml tablespoons of golden syrup

150g of almonds – blitzed finely

150g of glacé cherries

300g of shortbread fingers

125g mini marshmallows - optional

Place the Daim bars, butter and golden syrup into a large saucepan. Melt on a low heat. Place the shortbread in a strong food bag, seal and crush to a rough crumb. When the Daim bars, butter and syrup have melted add the biscuits, almonds and cherries and fold through until they are all coated in the melted ingredients. Finally, add the marshmallows and tip into a foil tray-bake. Fridge it for at least four hours – it won't hurt if it's left longer.

When you're ready cut the slab in half and set aside one of the halves. Lay the half sideways and cut into strips then turn and cut again into cubes – the cubes can be as small or large as you like. Repeat with the remaining half. As a guide you can expect to get 120 cubes approximately depending of course on the size of the cube – in this case 2cms/¾”.

Fridge in bags or boxes to suit and freeze some too!

Coming up … a photo guide and a serving idea