1 oz cocoa
2 oz caster sugar
3 oz (by weight) golden syrup (¼ cup)
3 fl oz hot water (or strong coffee) *
½ tsp vanilla
Sieve cocoa and sugar together, to ensure the cocoa doesn’t go lumpy. Place in a medium-sized saucepan (1 litre). Gradually mix in the liquid, 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 3 min.
Pour into a glass jug to cool, then add the vanilla after it has cooled for a while. When cool, skim and decant into a suitable jug, jar or bottle, and refrigerate. Makes about ¼ pint, 5 floz or 150 ml. Wonderful on ice cream, and/or brownies or chocolate cake. Store in the fridge, it should keep at least a month (if it lasts!) Triple all amounts for nearly a pint.
* For a strong chocolate flavour, use a good quality cocoa like Traidcraft or Green & Blacks. Milk would be creamier, but less chocolate-y. You can substitute some of the liquid with cream, but don’t add it until it has boiled and then cooled somewhat. I haven’t tried coffee, but I imagine it would work well for those who like it.