Guaranteed to make you think about the holidays, with its delicious textures and sweet aftertaste.
- 300g (11oz) honey
- 250g (9oz) light tahini paste (stirred well to mix in any excess oil)
- Line the base and sides of a loaf tin with baking parchment.
- Place the honey in a small to medium saucepan on a high heat and bring up to the boil. Continue to boil for 8–10 minutes, stirring regularly. It's ready when it reaches 115°C (239°F).
- If you have a sugar thermometer, use it as soon as the honey boils.
- If you don't have one, test for the soft ball stage (to do this, place a blob – ½ teaspoon or so – into a small bowl of cold water and as it cools, it will form a soft ball).
- Cool for 3 minutes off the heat, then stir in the tahini paste and pour into the lined tin.
- Continue to cool, then cover and place in the fridge. Leave to sit for 36 hours to allow the small sugar crystals that give halva its distinctive texture time to develop.
- Cut into chunks or slabs to serve.