Butter the base and sides of a 15cm square tin and line the base with baking paper so it extends over the sides of the tin.

The original method and my method differ slightly. I threw all the ingredients in a microwave-proof jug and zapped it in 30 second blasts in the microwave, stirring between each one until the mixture was smooth.

Alternatively, place everything in a heat-proof bowl and melt it all together over a pot of boiling water.

Spread the mixture into the tin and put it in the fridge for at least two hours to set.

Run a knife around the ends of the fudge then use the over-hanging baking paper to lift the fudge out of the tin.

Cut it up and serve cold or refrigerate until needed.

Can be frozen.