Sliced Nougat Loaf

Line a baking tin with non-stick baking paper.

Put 560 ml water into a large heavy-based pan and bring to a boil. Add the caster sugar and stir until completely dissolved. Remove from the heat.

Mix together the cornflour, cream of tartar and remaining water.

Gradually add to the sugar syrup, whisking continuously until smooth.

Bring to a boil, stirring constantly, then reduce the heat and simmer for 35-45 minutes, stirring every 1-2 minutes, until the mixture is thick enough to draw a wooden spoon across the bottom of the pan to leave a path which should close up in 10 seconds.

Cook for a further 10-15 minutes until very thick. Drop a little of the mixture into cold water - it should hold its shape.

Remove from the heat and put about half the mixture into 3 small bowls. Colour each bowl with different food colouring. Stir the rosewater into the pink bowl.

Pour the plain mixture into the tin. Lightly press in the red Turkish Delight slices. Drop the coloured mixtures randomly on top and smooth the top. Leave to set in a cool place, but do not chill.