Cover a 20cm square baking tray with baking paper. Put the sugar and golden syrup and cream of tartar into a deep, heavy-based pan and heat over a low heat, stirring until the sugar has dissolved.

Stop stirring, turn up the heat a little and cook until the mixture is golden. Add the bicarb, take off the heat and stir really well. The mixture will bubble up. Quickly, pour this into the prepared baking tray and leave to cool.

Once the honeycomb is cool, break into bite-sized pieces.

Melt the chocolates separately, in bursts, in the microwave or in bowls over simmering water, and dip the honeycomb pieces – ¹/3 into milk, ¹/3 dark and ¹/3 white – don’t cover the whole thing, just dip halfway.

Put the chocolate-dipped honeycomb on baking paper and leave to set. Once set, package in little bags to give as gifts.