Dominosteine

Step 1: Heat the oven to 350°F (325°F fan) and line a 20 × 20 cm square tin with baking paper. Warm the 3 ½ oz runny honey, 1 ¾ oz soft brown sugar and 1 oz butter until melted, then cool until lukewarm.

Step 2: Mix the 6 ½ oz plain flour, 2 tsp gingerbread spice mix, 1 tbsp cocoa powder and 1 tsp baking powder. Stir in the honey mixture, 1 egg and 3 tbsp milk to a thick, soft batter. Spread it evenly in the tin.

Step 3: Bake for 15 minutes until risen and springy and a skewer comes out clean. Cool in the tin.

Step 4: Bring the ¾ cup redcurrant or sour cherry juice, 7 oz jam sugar with pectin (2:1) and 1 tbsp lemon juice to a rolling boil in a pan and boil hard for 4 minutes, stirring. Drip a little on a cold plate: it should wrinkle when pushed after 30 seconds.

Step 5: Pour the hot jelly over the cooled gingerbread in the tin and leave for 1 hour until set and no longer tacky.

Step 6: Knead the 7 oz marzipan briefly and roll it out on a surface dusted with 1 tbsp icing sugar into a 20 cm square, 4–5 mm thick. Lay it on the jelly and press gently. Cover and leave overnight at room temperature so the layers firm up.

Step 7: Lift the slab out, trim 5 mm off each edge with a sharp knife and cut into 3 cm cubes, wiping the knife between cuts.

Step 8: Melt the 10 ½ oz dark chocolate with the 1 tbsp coconut oil over barely simmering water, then cool until just warm. Dip each cube with a fork, tap off the excess and set on baking paper. Leave 2 hours until hard; keep in a cool tin for 3 weeks.