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Speckled chocolate cornflakes

by
Dominic Chapman
Speckled chocolate cornflakes

PT35M

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Ingredients

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Metric

Imperial

  • 50g of butter
  • 100g of milk chocolate, broken up
  • 3 tbsp of golden syrup
  • 100g of cornflakes
  • 6 tsp hundreds and thousands, for sprinkling
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Equipment

  • 12 cupcake cases

Method

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1
Place the butter, chocolate and golden syrup in a saucepan over a low heat. Cook until the chocolate melts
  • 50g of butter
  • 100g of milk chocolate, broken up
  • 3 tbsp of golden syrup
2
Allow to cool a little, then pour over the cornflakes
  • 100g of cornflakes
3
Use a wooden spoon to gently stir all the ingredients together
4
Spoon the mixture into a tin lined with cupcake cases and sprinkle with hundreds and thousands. Place in the fridge to set, then serve
  • 6 tsp hundreds and thousands, for sprinkling
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Dominic Chapman
Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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