And rhubarb and custards too - now they were probably even better.
Now they rocked hard. Too much fruity tang on your tongue? Simply spin the sweet in your mouth to maximise creamy custard. And when that gets bland, continue to rotate the diminishing orb to the fruity side.
Marks and Spencers does them now, but they're wrong; smaller, less solid and less contrast between the halves. The rhubarb side should be like scraping your tongue with a sherbert-dusted file.
Talking of which, I used to make my own sherbert when I was young. 7 parts icing sugar, one part bicorbonate of soda, two parts citric acid, grind with the back of a spoon.
I nominate the Indian sweets (Burfi?) which are similar to fudge but less sickly, predominantly almond-y but often with interesting hints of cardamom or clove. |
