Speckled chocolate cornflakes

A childhood favourite these cornflake cakes are super simple, but always sure to bring a smile. Dominic Chapman's recipe is perfect for a kids party and you could be as creative as you like with edible sprinkles and decorations.

First published in 2015
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Ingredients

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

Equipment

  • 12 cupcake cases

Method

1
Place the butter, chocolate and golden syrup in a saucepan over a low heat. Cook until the chocolate melts
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
First published in 2015
discover more:

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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