Put all of the ingredients into a saucepan, mix together and heat slowly until the mixture is of the consistency of mashed potato. Remove from the heat and stir until the mixture leaves the side of the saucepan, allow to cool and knead for a few minutes until mixture is smooth.
Place into an airtight container until required. The soft tissue will keep quite well if kept in an airtight container, but will keep indefinitely if frozen. Remember to thaw completely before use and it is possible to refreeze what you do not use.
Mix the custard in a little warm water until smooth, then add the rest of the water, add the syrup and the colour and heat slowly until colour fuses with the liquid or just before boiling. Allow to cool and bottle. Warm before use so that it runs easily-
Mix well and adjust the colour to suit. Do not heat...store in an airtight container to keep fresh.