I’LL be the first to admit it; I ate my share of Pop-Tarts as a kid straight out of the toaster burning the skin off the roof of my mouth from the molten sugar.

Up until the 60s, the toaster served a single purpose - toasted bread! During the 70s, more women went to work and a breakfast served in 30 seconds was a huge hit with the kids.

Back then on busy school mornings most children sadly relied on convenient foods like Pop-Tarts to fill their stomachs before school which left an impression on their taste buds and changed the meaning of breakfast to guilty pleasure.

Even then before Jamie Oliver popped up, the health experts warned us this new space-like food was a quick fix and offered very little nutritional value, loaded with lots of sugar and fat and considered empty calories.

Kellogg’s the UK maker of Pop-Tarts encouraged us to consume two servings as this popular breakfast treat always had two pastries inside a shiny foil wrapper due to an economic economic decision by the company that wasn’t going to dish out more money on expensive machinery.

It allowed Kellogg’s to cut their costs in half by doubling up, two were better than one, and it’s nice to have the option of a second.

If you’re wondering what the most popular Pop-Tart flavour was, let me indulge you, as a caramelized coating strawberry flavoured Pop-Tart was.

Often it set fire to the toaster which makes sense now looking back, as most kitchens had a fire extinguisher next to the bread bin.

This opened the floodgates and a disclaimer was soon printed on the box to warn the absent-minded about leaving the pasty unattended in the toaster.

Today I’m more health conscious, I see the importance of health over convenience, and I still have the fire extinguisher in my kitchen.

Forget about boxed Pop-Tarts kids, I have a simple and healthy oven-baked pop-tart recipe which will make you smile just looking at them.

Young and old will love eating them: they can be filled with your favourite jams or chocolate spreads.

Did you know that Pop-Tarts have been around for over 50 years? Andy Warhol inspired the name.

They can shoot flames from your toaster and burn your mouth, but the crumpet is still the king of the toaster!

Strawberry Pop-Tart recipe

Makes eight

Ingredients for sweet pastry

240g/plain flour

200g butter, cold

1 tablespoon caster sugar

1 large egg, beaten

2 tablespoons milk

Pinch of salt

Filling options

1 tablespoon strawberry or preferred jams or preserves per pop tart

1 tablespoon chocolate spread per tart

Make a cinnamon filling by mixing together 100g soft brown sugar, 2 tsp cinnamon and 1 tbsp plain flour


100g icing sugar

Add enough strawberry jam a drop at a time to make a stiff paste

Hundreds and thousands


1. Place the flour, sugar and salt into a large mixing bowl.

2. Rub in the cold butter with your fingertips to resemble breadcrumbs.

3. Add the beaten egg and milk and mix till you have a dough that comes together.

4. Knead for a few seconds on a work surface.

5. Wrap in cling film and place in the fridge for 30 minutes to chill.

6. Once chilled, roll out the pastry using a little flour to the thickness of about 1/4 of an inch.

7. Using a ruler, cut out a cardboard stencil shape 3 x 4 inches, then cut around it for the bases and tops, reworking the scraps.

8. Egg wash entirely the bases and spoon about a tablespoon of strawberry jam or optional fillings onto the bases leaving a slight boarder to seal.

9. Carefully sandwich together and transfer onto a parchment-lined baking tray.

10. Using a fork dipped in a little flour, press the edges together carefully to seal in the filling and neatening off the edges with a sharp knife.

11. Egg wash the tops and prick the lid with a fork all over to allow the steam to escape.

12. Place the baking tray in the fridge for 15 minutes while the oven is preheating or freeze a few for another day.

13. Bake at 180C/Gas Mark 4 for around 18/22 minutes until golden brown.

14. Allow to cool on the baking tray while you make the icing.

15. Make the icing by adding a drop of jam at a time till you have a thick icing to spread over.

16. Sprinkle over the hundreds and thousands and allow the icing to set if you can.