Hokey pokey melon and raspberries recipe

1. 1

   Mix the sugar and syrup in a deep pan and cook over a gentle heat, without stirring, until the sugar has melted.

2. 2

   Try not to let it bubble until the sugar grains have disappeared.

3. 3

   Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel.

4. 4

   Then turn off the heat and tip in the bicarb as quickly as you can.

5. 5

   Beat in until it disappears and the mixture foams.

6. 6

   Scrape into the tin immediately (be very careful - its hot!).

7. 7

   It will carry on bubbling.

8. 8

   Leave it; in about an hour, the hokey pokey will be hard and ready to crumble or snap into chunks.

9. 9

   You can keep any leftovers in an airtight container afterwards.

10. 10

    Mix the honey and 1 tsp water in a small bowl, then brush a little onto both sides of each slice of melon.

11. 11

    Heat a griddle pan until very hot.

12. 12

    Griddle the melon on each side for 30 secs.

13. 13

    Serve with the raspberries, scattered with hokey pokey.

* Per serving · 4 servings · Values may vary.

No additional tips available.