2 oz cocoa
2 oz castor sugar
8 oz (by weight) golden syrup
5 fl oz skimmed milk (or strong coffee) *
1 tsp vanilla
Seive cocoa and sugar together, to ensure the cocoa doesn’t go lumpy. Place in a medium-sized saucepan. Gradually mix in the milk, first to a smooth paste, then gradually stirring in the rest. Add the golden syrup, and put over a medium heat. Stir frequently while bringing the mixture to the boil. Once it starts to boil, turn the heat down, and put the lid on for about 30 seconds, then boil with the lid off (without stirring) for 2 min.
Pour into a glass jug (20 oz or larger), adding the vanilla after it has cooled for a while. When cool, skim and decant into a suitable jug or plastic bottle, and refrigerate. Makes about 1/2 pint. Wonderful on ice cream, and/or brownies.
* For a strong chocolate flavour, use a good quality cocoa and skimmed milk. Whole milk would be creamier, but less chocolate-y. I haven’t tried coffee, but I imagine it would work
well for those who like it. Water is fine too.