In the 1970s we used Good Housekeeping’s Cooking is Fun to make things from cornflakes such as toppings for stewed apples – just to make the dessert more nutritious.
This recipe is high in sugar from the golden syrup and is not a nutritious dish but I’m experimenting with cacao powder as it makes a cheaper alternative to melting chocolate if used in schools. But the cakes remain sticky and not firm like the ones with melted chocolate. These cakes need no oven cooking.
What is cacao powder?
The cocoa beans are processed at low temperatures and are considered raw for cacao powder. When milled into powder, it contains a much higher amount of enzymes, minerals, and nutrients than cocoa powder and is less expensive.
Makes 10 small cakes
Ingredients
75 g Stork or butter
3 tbs golden syrup
100 g cornflakes
20 g cacao powder
Method
- Put the paper cases in a jam tart tray.
- Melt the Stork or butter with the golden syrup in a saucepan, then stir in the cacao powder to make a smooth paste.
- Leave to cool slightly then toss in the cornflakes and coat them thoroughly with the sugary chocolate mixture.
- Spoon equal amounts into each of the paper cases and set aside harden slightly. Do not taste at this point as the mixture can be hot!
- Keep in a sealed plastic box or tin for up to 5 days. This recipe gives a sticky cake!
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