These little cakes are just right for a snack during Easter-tide and they look good on the Easter table too.
Here are the ingredients:
2 ozs butter
2 tablespoons golden syrup
2 ozs Cadbury’s drinking chocolate
2 ozs Kellog’s Cornflakes
For my American readers, I’m not quite sure what you would substitute for the golden syrup? Maybe molasses? What do you think?
For the drinking chocolate, you could use a sachet (or two) of instant cocoa powder.
The recipe says 16, but I usually make 12. Line a muffin tin with paper cases.
Melt the butter, syrup and drinking chocolate in a medium sized saucepan over a slow heat. Stir a little while it’s melting. When melted, pour over the cornflakes in a large mixing bowl. You can substitute Rice Crispies here if you prefer.
When the cornflakes are covered (I like to leave some of my cornflakes showing), use a tablespoon to spoon the mix into the muffin cases and put a Cadbury’s mini egg on top. Leave to cool.
Cools very quickly.
They are ready to eat in less than half an hour.
This was a recipe from Oma’s kitchen.