Recipe - Harriett Hedgehog

1 Chocolate bar; (preferably
with
; caramel)
1 small Pack marshmallows
1 Honeycomb bar
1 small Pot of natural or Greek
yoghurt
1 small Punnet strawberries
Fresh mint

1 hour before starting, melt some chocolate and spoon into a piping bag.
Pipe out into lines/shapes on some grease proof paper. Place into the
fridge until later. Put the remainder of the melted chocolate into the
bottom of a large sundae glass. Chop the strawberries and add to the
yoghurt, fresh mint, marshmallows and honeycomb in layers.

Remove the chocolate decoration from the fridge. Remove from the grease
proof paper and decorate the sundae. Finish with a sprig of fresh mint.

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