Step 1: Ingredients
Sugar - 100g - I use granulated here, but caster sugar would be better. I imagine you'd get some real depth of flavour with demerara or light muscavado.
Golden Syrup - As much as you can get on a fork, twice - The biggest failure I've experienced with this recipe is too much golden syrup. I'll explain my esoteric measurement later.
Bicarbonate of soda - 1 teaspoon - This is the magic ingredient that makes it all happen. Baking powder might work (not sure about that).
1 large saucepan
1 cup of cold water