Best 4 Cornflake Cakes With Golden Syrup Recipes

CORNFLAKE CAKES

Steps:

• Melt the butter in a saucepan over a low heat.
• Add the golden syrup stirring constantly until mixed.
• Add the chocolate and vanilla extract and stir until blended then remove from the heat.
• Add the corn flakes and stir to coat evenly.
• Place in baking cases and place in a fridge. Allow to set before serving.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

GOLDEN SYRUP CORNFLAKE CAKES (HONEY CRACKLES)

Steps:

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
• Line a 12 hole muffin tin with patty papers. Note 2
• Add cornflakes to large mixing bowl.
• Add brown sugar, golden syrup and butter to heatproof jug. Microwave for 2 minutes and use a mini whisk to combine.
• Pour melted butter, sugar mixture over cornflakes and use wooden spoon to stir and combine.
• Add peanuts and sprinkles and stir again to combine.
• Use 2 dessert spoons portion the mixture evenly across the 12 lined muffin holes.
• Place the cornflake cakes into the oven on the middle rack and bake for 10 mins.
• Use oven mits to remove when cooked, place on wire rack and allow to cool for 2- 3 mins. Note 3

EASY CORNFLAKE TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
• Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
• Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
• Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.