Grease and line an oven tray with baking paper.

Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes. Drop a ball of mixture into some cold water, if it becomes hard means it it ready. Remove from heat and set aside for bubbles to subside.

Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.

Crush the arrowroot biscuits until large crumbs

Add the condensed milk and mix together with the biscuits

Chop up about 1/2 the amount of honeycomb and add to the mixture, combining well

Press mixture into a lined Lamington tin

Crush another 1 cup of honeycomb (or more if desired) and add this to the top of the mixture spreading evenly and pressing down slightly.

Top the slice with the melted chocolate.

Refridgerate and cut into squares (ensure the chocolate is not fully set or it will break apart when cutting).