Hokey pokey melon and raspberries recipe

• 1 orange-fleshed melon, cut into six wedges
• 2 tbsp honey
• 1 tsp water
• 150 g (5.3oz) raspberries
• 200 g (7.1oz) caster sugar
• 5 tbsp golden syrup
• 2 tsp bicarbonate of soda

1. Mix the sugar and syrup in a deep pan and cook over a gentle heat, without stirring, until the sugar has melted.
2. Try not to let it bubble until the sugar grains have disappeared.
3. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel.
4. Then turn off the heat and tip in the bicarb as quickly as you can.
5. Beat in until it disappears and the mixture foams.
6. Scrape into the tin immediately (be very careful - its hot!).
7. It will carry on bubbling.
8. Leave it; in about an hour, the hokey pokey will be hard and ready to crumble or snap into chunks.
9. You can keep any leftovers in an airtight container afterwards.
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. Heat a griddle pan until very hot.
12. Griddle the melon on each side for 30 secs.
13. Serve with the raspberries, scattered with hokey pokey.

orangefleshed melon, honey, water, raspberries, caster sugar, golden syrup, bicarbonate

Taken from www.lovefood.com/guide/recipes/42985/hokey-pokey-melon-and-raspberries-recipe (may not work)