1. Oven to 180C. Line trays with parchment paper. Making parchment paper strips, line metal food rings, or 9cm crumpet rings with the strips and set aside.

2. In a saucepan combine the flour, butter, caster sugar and golden syrup and stir over low heat until melted. Stir in the cream and take off the heat.

3. Stir in the nuts, ginger, sultanas and the mixed peel, stir until well coated. Using 1 1/2 tbsp of the mixture, spoon into each of the prepared rings. Bake for 8-10 minutes until golden. Working quickly, but carefully as working with hot sugar and butter, remove the rings and the parchment collars as they come out of the oven. Reshape if any parts crumble, they will firm upon cooling. Leave to cool completely. Repeat the process with the rest of the mixture, you may have to do some ring and tray juggling.

4. When all the florentines are completely cool, melt the chocolate over a Bain Marie, until smooth. Leave to cool slightly, turn the florentines over having the smooth side facing up, place on a cooling rack. Spooning a generous amount of the melted chocolate on top of each florentine, spreading to the edge. Leave to set for a few minutes, then you can drag a fork tines through the chocolate to make a wavy pattern. Leave to set completely before tucking in.