We imagined standing in front of a breakfast buffet with a fruit basket full of ripe mangoes and papayas next to a tray of chocolate croissants, cinnamon swirls and fruit scones. However, we decided to have a buttered warm crumpet and lemon-thyme shortbread laced with honey.

When we added water, we were making fudge in all sorts of ways adding coconut, mango and toffee as well as traditional butterscotch. The taste was a rich butterscotch flavour with the essence of real vanilla and fudge doughnuts, while in the finish a sweet and spicy maple, pecan and sultana pastry twirl.