Cadbury Cherry Ripe Chocolate Bar, 52 g

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The Banjo began life as a Kit Kat-style chocolate wafer bar that was only sold in London before reinventing itself as a nationwide product in the 1970s. Think of this as the Cabana’s resurrection, only this time the shroud left behind was made of baking parchment.

Doing exactly what it says on the tin, the Terry’s Pyramint was a a chunky triangular-shaped chocolate filled with minty gloop.There isn’t really a great alternative that tastes anywhere near like a Cabana. But, I have been told that eating a Bounty bar with the delicious coconut filling and chewing some chopped-up glacé cherries is pretty much the next best thing.

Does anyone remember another bar sadly no longer with us by the name of Banjo? With orange lettering and a sort of purple wrapper, Banjo was made by Mars. Perhaps, it can best be described as a cousin of Kit Kat – with a peanut layering. Rumba Bar The spiral chocolate bar - which took its name from the spiral like chocolate shape inside - was first launched in the north east of England by Cadbury in the 1980s. After proving to be exceptionally popular it was rolled out across the UK and became a firm favourite among chocolate fans. If Texan had the coolest ads, then the most cringe worthy tv campaign for me, was that for Curly Wurlys. Remember a grown up Terry Scott dressed in school boy short trousers speaking in an equally silly high pitched voice? Was he pretending to be Just William? Curly Wurly may have been marketed as ‘out chewing them all’ – but the marketing budget would have been better spent on filling in the gaps in long and thin chocolate bars themselves Topic bar As for me, I’m off to get myself another Bounty (this time the 2019’s version…) Why not stay in touch… One recipe was for a version of the famous Bounty bar, a lovely soft coconut fondant within a coating of milk chocolate, and instantly I made the mental leap and decided to make my own Cabana bar. It would live again!So, let’s get chocolate-y, and remember, if you don’t like cherries, just leave them out. And I’ve used bitter chocolate, but you can of course use milk chocolate in the same quantity. Aprons on, time-travellers! My favourite bar was always the Cabana, lovely soft and sweet coconut with cherries mixed in surrounded by milk-chocolate – but they were discontinued in the nineties.

So, there you have it my fond memories of 1970s chocolate bars and everything that went with it! As ever I’d love to know what you think and if you were, like me brought up in the 70s, what was your favourite chocolate bar? I let this settle before melting my last batch of choc (and burning myself a little 🙁 ) to form the top/bottom of the bar. Then slammed it in the fridge for a couple of hours and prayed.

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Melt the dark or milk chocolate in a bowl over gently simmering water and, using a skewer or small fork, gently dip the frozen bars into the chocolate, carefully shaking off the excess. The Taz bar was released in 1994 and remained on shelves for a few years but has since been outlived by the Freddo.