Florentines offer ripe opportunities for substitutions. You can use any mix of nuts you like here. Just try and keep the approximate weights the same. You can also add in mixed candied peels, citrus zests, cornflakes, oats and really, anything you like, so long as you keep the approximate ratios the same. It wasn't until I tried the Thomas Fudge florentines that I felt I was finally in safe hands. Soft, chewy and hardly leaving a trace (other than the emotional one – they do make you very happy), these were my new holy grail. Next up is contents: almond is the traditional choice but you can mix this up – pumpkin seeds or pistachios can look very festive, while sesame seeds can add some real magic. I’ve seen nut-free versions made with feuilletine or cornflakes. You also get to decide here if you want to include dried fruit or mixed peel. I personally love coconut flakes.

I based the syrup on an almond decor I’d been shown at one of my first patisserie jobs: into a saucepan went a mixture of honey, light brown sugar and cream. Once bubbling, I folded in almonds, a little salt, raisins and coconut flakes. First, you’ve got a choice between lacy and nutty. Lacy florentines contain flour – they’re more like a traditional biscuit. The latter forgo the flour completely. I prefer my florentines to be (gasp) gluten-free and filled with nuts. I won't be covering lacy florentines in this newsletter.Turn the roulade out onto cocoa- dusted baking paper. Peel away the lining paper. Use a small sharp knife to gently score an indentation 1cm in from one of the shorter sides (don’t cut all the way through). Spread the Florentine cream over the roulade and roll it up from the marked end. Transfer to a plate. Florentines, nutty, caramelly & chocolatey, what could be more perfect? I don’t often buy florentines on the basis a lot on offer has orange peel in and that just isn’t right. Whilst surveying the treats in Waitrose I came across Thomas. J. Fudge’s Florentines, and anything that promises a marvellous merrymaking treasure box is something I cannot pass up. salt - if you like crunchy bits throughout, stir salt into the nuts. Otherwise just mix into the honey/cream/sugar

I started this florentine journey with a read of Felicity Cloake’s very thorough article on them. The key to chewy florentines, I hoped, was by limiting the cooking time. I dropped piles of the mixture on the tray (as neatly as I could) before putting them into the oven. Knowing that by 10ish minutes the mixture would be fully cooked, I was hoping to take the mixture out at the 7 min mark –at this point, I hoped – it would be golden but still with a little gooey give in the middle.Make up to end of step 4 the day before and cover. The roulade can be filled and decorated a few hours before serving. From this understanding of sugar temps, I realised that to get a chewy florentine I may not need to turn my oven on. A chewy florentine was going to be all about the digital thermometer. If you don’t want a mix of chocolate, Thomas. J. Fudge’s Florentines also comein larger form and in separate boxes. I would definitely buy these again, I like the option of the mixed boxes to give some variety yet I would equally be swayed by the larger milk or dark ones. Bravo Thomas. J. Fudges, finally some yummy florentines without orange peel!