Home-made marshmallows are much more delicious than the bought variety and they are really quite simple to make.

You can roll them in icing sugar or desiccated coconut, or coat them in melted chocolate.

4 oz. icing sugar , sifted

12 oz. sugar

2 teaspoons powdered glucose

10 fl. oz. water

1 oz. gelatine, dissolved in

4 fl. oz. warm water 1 egg white, beaten until it forms stiff peaks

1 teaspoon vanilla essence

With 1 ounce of the icing sugar, lightly dust an 8- by 8-inch baking tin. Put the remaining icing sugar on a large plate and set aside.

In a large saucepan, dissolve the sugar and glucose in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and bring the mixture slowly to the boil. Boil the syrup, without stirring, until the temperature registers 260°F on a sugar thermometer or until a little of the syrup dropped into cold water forms a hard ball. Remove the pan from the heat.

Put the dissolved gelatine in a large mixing bowl. Pour the sugar syrup over the gelatine, stirring constantly. Using a wire whisk or rotary beater, beat in the egg white and continue beating until the mixture is stiff. Beat in the vanilla essence and spoon the mixture into the prepared tin. Set the tin aside to cool.

When cool and set, cut the marsh-mallow into 1-inch squares. Roll the squares in the remaining icing sugar. Serve or store, well dusted with the icing sugar, in an airtight tin.