• 75 g unsalted butter by Sainsbury's
  • 75 g Fairtrade caster sugar by Sainsbury's
  • 3 tbsp golden syrup
  • 75 g British plain flour by Sainsbury's, sifted
  • 0.75 tsp ground ginger by Sainsbury's
  • grated rind of 1 lemon
  • 250 g bag toffee popcorn
  • 20 strawberry laces by Sainsbury's


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the butter, sugar and syrup in a small heavy-based saucepan. Heat gently until the butter has melted, then stir and bring the mixture up to a simmer.

  2. 2

    Remove from the heat and stir in the flour, ginger and lemon rind.

  3. 3

    Drop spoonfuls of the mixture about 10cm apart on non-stick baking sheets. Bake in batches for 12 -15 minutes, until bubbling and deep golden.

  4. 4

    Remove from the oven and cool for a few seconds. Lift the soft rounds off the tin and mould around a lime or small satsuma. When just set, lift the case off the fruit and place on a rack to set and harden completely. Repeat with all the mixture.

  5. 5

    When ready to hang, cut a strawberry lace in half and lay on the work surface in a cross. Place the bauble at the centre of the cross and fill with popcorn. Gather the four shoe laces together and tie a knot at the top. Hang the bauble on the tree.

Nutritional Details

Each serving provides
  • Energy 729kj 174kcal 9%
  • Fat 6.5g 9%
  • Saturates 2.2g 11%
  • Sugars 15.1g 17%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1817kj/434kcal

Each serving provides

65.9g carbohydrate 3.6g fibre 4.5g protein

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