Paul A Young served up a delicious Jubilee biscuit cake with chocolate, golden syrup and cream on Saturday Kitchen.

The ingredients for the dark chocolate layer are: 100g unsalted butter, softened, 50g unrefined caster sugar, 50g golden syrup, 25ml warm water, ½ tsp sea salt , 125g dark chocolate, in pieces, 60g tea biscuits (such as Rich Tea) and 60g digestive biscuits.

For the milk chocolate layer, 80g unsalted butter, softened, 185g sweetened condensed milk, ½ tsp sea salt, 300g milk chocolate, in pieces and 150g chocolate sandwich biscuits (such as Bourbon biscuits).

For the white chocolate layer: 225g white chocolate, in pieces, 100g unsalted butter, softened, 75g sweetened condensed milk, 25g golden syrup, 1 tbsp hot water , 150g pink or chocolate wafer biscuits and ½ tsp sea salt.

To assemble: 50g melted milk, white or dark chocolate.

For the ganache: 150ml double cream, 100g dark chocolate , 50g milk chocolate, sprinkles, flags, biscuits and any Jubilee-themed decorations.

See recipes by Paul in the book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.