By ‘eck they don’t make sweets like they used to. Classic example? The iconic Flying Saucer. A sweet so unusual in texture that only a sherbetty explosion could redeem it.

And now that we’re all grown up we can take the Flying Saucer to new heights and make them, dare we say it... posh.

That’s right posh, grown up and totally suitable for even the most die-hard baking blogs.

If you’re well versed in cupcake baking, you’ll find ‘em a doddle too!

Makes 12

The bits 'n' bobs

  • 110g butter or margarine (remove from the fridge an hour before use to soften)
  • 110g caster sugar
  • 2 free range eggs, lightly beaten
  • 100g self-raising flour
  • 1 tsp vanilla extract
  • 1-2 tbsp milk 
  • 12 flying saucers (plus 5 for snacking on while you bake!)

Raspberry icing

  • 125g softened butter
  • 250g icing sugar
  • 10 raspberries, lightly crushed
  • Red food colouring (1-2 drops depending on how vibrant you want the colour)

Go bake:

Preheat the oven to 180c and line a muffin tin with paper/silicon cases.

Cream the butter and sugar together in a large mixing bowl until smooth and creamy.

Slowly beat in the eggs and add the vanilla extract.

Fold in the flour and slowly add the milk.

Pour the batter into the cases in a half full fashion.

Bake for 10-15 minutes until golden and passing the skewer test.

While they cool, prepare the icing. Beat the butter in a large mixing bowl until light and aerated.

Gradually add the icing sugar and beat until smooth. Add the crushed raspberries and food colouring and mix until a lovely even colour is achieved. 

Finally, wedge a Flying Saucer in the icing.

Sound good? Grab the good stuff from your local supermarket and pop over to our Flying Sauce 'retro sweets' emporium to get hold of these little delights. As always, we welcome pictures, reviews, musing and school yard tales – if you impress us we may even send a treat or two your way!

Happy baking