SAFFRON TOFFEE

The saffron toffee is a little tricky because the saffron makes it such a lovely orange colour that it’s hard to tell when the sugar starts to caramelise. Keep a close eye on it and you can tell by the smell, or test little bits on the paper as it bubbles. If the weather is muggy, make the toffee just before you need it. Of course, it is not essential to the cake if that all seems too hard!

¼ teaspoon saffron 80g sugar

Line a baking tray with baking paper.

Put the saffron in a small mortar and pestle and grind to a rough powder.

In a small saucepan, heat the sugar with the saffron and 2 tablespoons water, stirring until the sugar is dissolved. Then do not stir at all until the mixture just starts to caramelise. Pour onto the tray in an even layer. Leave to cool then break into pieces or crush.