First, we need to make the honeycomb as we need it to cool and set.

Add the sugar to a large saucepan.

Pour the golden syrup onto the sugar.

Put the pan on a medium heat and gently heat the sugar and golden syrup, stirring occasionally.

While the sugar is heating, prepare your baking tray. Lightly cover one side of your parchment with vegetable oil, then fit to the inside of your baking tray with the oil side facing up.

The sugar and golden syrup will gradually melt and come to the boil.

Check the temperature. We are looking for a target of 150°C. If it is lower than this, keep heating.

As soon as it reaches 150°C, turn off the heat. Grab your whisk and start the sugar syrup moving being very careful not to get it on your skin as it will burn.

Pour in the Bicarbonate of soda and whisk it in. The sugar syrup will begin to foam.

Once it is all mixed in, pour the mixture into the baking tray. It will continue to expand. Now put it somewhere cool to set.

Make up the St Peters Cream Stout as per the instructions, however, make it 15 litres as we will be adding in extra ingredients later.

Once the honeycomb has set, we need to break it up and then crunch it up.

Using a blowtorch, heavily scorch the honeycomb and turn it dark brown, aven black in some places. Toss the honeycomb and continue scorching it until it is evenly scorched with quite a few charred bits. It all adds to the flavour.

Pour on 1 litre of boiling water to dissolve the honeycomb.

Add 500ml of boiling water the to the cocoa powder and stir.

Add 1 litre of boiling water to the lactose and stir until dissolved.

Add the honeycomb water, the cocoa water and the lactose water to the stout in your fermenter.

Check the level of stout in your fermenter and top up to 20 litres if it is a little short with cold tap water.

Mix everything well in the fermenter.

Check the temperature is betweein 18-25°C. If it is a little warm, cover and wait until it has cooled.

Take a hydrometer reading. It will be extra high because of the extra fermentable and non fermentable sugars we have added. Note this down and keep this safe. We can use this later to work out the ABV and to check the fermentation has completed.

Add your yeast. You can use the yeast from the St Peters Stout kit and place in a warm place for 7-10 days at 18-22°C for the fermentation to complete.

Check with a hydrometer that the fermentation is complete by comparing the reading over 3 consecutive days. If it is not moving it is likey finished the fermentation.

Syphon the stout off the sediment into a clean sterilised fermenter being careful not to disturb the sediment.

Add the priming sugar to the stout and gently stir in untill dissolved.

Bottle / Barrel and put back in your warm place for 7 days for the secondary fermentation to complete.

Transfer to somewhere tool to condition for a couple of weeks.

Pop a bottle in the fridge to chill, and then pour carefully to prevent the sediment being disturbed. Then sit back, chill and enjoy a delicious bottle of Cinder Toffee Stout.

We made this on video where we split a St Peters Cream Stout into 4 batches. We made a cinder toffee with one batch, a banana stout with another batch, a chocolate chip cookie stout with another batch and the last batch we left as St Peters intended.