Billy Bunter would be salivating. His favourite childhood sweets are making a comeback.

It appears that the recession has prompted a fit of nostalgia and we are far more keen on indulging in old fashioned tuck-shop treats than trying out new confectionery.

The economic downturn has already increased demand for comfort food, reflected in sales of traditonal cuts of meat, such as pig’s trotters, and school dinner staples such as roly-poly and spotted dick.

Now retailers are astounded by the nation’s apparent rediscovery of sugar confectionery.

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Marks & Spencer has reported a 70 per cent increase in sales of fizzy cola bottles, rhubarb and custard and wine gums.

House of Fraser and Harvey Nichols are in talks with confectionery makers to revive popular sweets sold in old-fashioned sweet shop jars.

Analysts say that the closure of Woolworths and with it the demise of “pick’n’mix” aisles has helped to drive this revival. High street stores have been quick to identify the trend and “retro” sweets are being promoted in most chains.

Mintel, the market research analyst, is forecasting a growth in sweets sales by 9 per cent within five years, which will lift the market value close to £2 billion a year, compared with £1.7 billion now.

It is the explosion of sweetness, however, from traditional pocket money purchases such as sherbet lemons, pineapple cubes and pear drops, that has captured the imagination of shoppers and retail buyers.

But modern health and hygiene requirements mean that packaging these days has to be tamper-proof.

Adults will have fond memories of sucking the contents from a sherbet fountain through a black liquorice pipe that was left unwrapped. Now, it must be sold in plastic packaging.

Concerns about artificial colourings and additives and a potential link with hyperactivity in children have also prompted new recipes.

Waitrose, which surveyed customers about which sweets they would like, is insisting that its supplier, Monty Bojangles, use natural ingredients.

The supermarket’s new range of aniseed balls will be pale, almost white, though the taste will be just as spicy.

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