Anyone British kid that grew up between 1995 and 2005 will absolutely be able to remember Fruit Winders, and the utter travesty that occurred when for no good reason they decided to slice them in half lengthways and give you two super thin ones somewhere around the Millennium… Before that, my favourite break-time pastime was to take my strip of dubious flavour and roll it into one massive ball, which I would nibble on for the full 30 minutes.

These dudes however were probably full of all sorts of rubbish and when I realised how easy it would be to make ones at home I had to give it a go! If you can be bothered to strain the raspberry puree, I would highly recommend it; it makes for a much nicer end product. Mango worked the best, probably due to its smooth texture making it easy to find out when it was ready. Play around with fruits and the levels of sweetness as it can change during the baking process.

Ingredients:

Any fruit

Lemon juice

Sugar/honey/maple syrup

Method:

1. Heat oven to 80c.

2. Puree fruit to pulp and add honey/lemon juice to taste.

3. Pop in saucepan and simmer over medium heat and then low, stirring more towards the end until mix is very thick and most of the water has evaporated.

4. Spread on to cling film/greaseproof and bake for 3 or 4 hours or until dry and not tacky.

5. Flip on to greaseproof paper, cut into strips and roll up!

These wicked cookies have a super easy way of getting a gooey middle- Rolos! If you wanted more of a challenge you definitely could make your own caramels and freeze them into blobs before popping in the middle of the dough but for those times when you just want a little twist on a classic, Rolos will always do the job well. This is also just a great choc chip cookie recipe so up the chocolate chunks if you wish and be liberal with the sea salt on top.

Makes 10

Ingredients:

160g salted butter, softened

160g light soft brown sugar

2tsp vanilla paste

1 egg

230g plain flour

½ tsp bicarbonate of soda

1 tsp salt

150g mixed chocolate chunks

1 roll of Rolo’s- frozen

sea salt flakes (for the top)

Recipe:

1. Line a couple of baking trays and whip up your butter and sugar until really light and fluffy- probably around 5 minutes with an electric mixer.

2. Beat in the egg and vanilla paste until fully incorporated. Sieve in the flour and bicarb and slowly mix through. Chuck in the choc and do the same adding the 1 tsp salt in too.

3. Grab tbsp. of the dough and roll into balls. Smush in a rolo into the middle of each one and add a sprinkle of sea salt on the top. Leave the chill in the fridge until hard.

4. Preheat the oven to 190c and bake for around 10-12 minutes for perfectly crunchy edges and the gooey middles. Leave to harden on the tray before transferring to a cooling rack. After about 10 minutes cooling, they’re at the perfect temperature to eat!