Hokey pokey dessert


  • 5 Tbspns sugar
  • 2 Tbspns golden syrup
  • 1 tspn baking soda (bicarbonate of soda)


  • Use a large heavy based saucepan (cooking pot) as it foams up – and watch carefully while cooking as it burns easily.
  • Bring sugar and golden syrup to the boil slowly stirring all the time. Simmer gently over a very low heat for 4 minutes, stirring occasionally.
  • Remove from heat and add baking soda.
  • Stir in quickly until it froths and pour at once into a greased tin or onto a piece of tinfoil.
  • Break up when cold and store in air-tight jars.
  • Break into small chunks and stir them into your vanilla icecream!

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