You know when you get home from the school run and your seven year old says: “so what are we doing?” in voice that drips with ‘if we’re not doing anything I’m going to nag and moan and do the teenager thing’?
Every time without fail, if I tell her we’re baking she claps her hands in an excited fashion and the whole teenager thing is never alluded to again.
And this is what we make when I’m caught short. As in I have no ingredients in the house to make anything resembling a cake.
We’ve always got Rice Krispies or Cornflakes or whatever and OBVIOUSLY we’ve always got chocolate in the cupboard . . .
Recipes don’t get much easier than this. However you can fancy them up a bit with just a pinch of imagination. Or popping candy, which my two have taken to sprinkling on their ice cream and then roll their eyes as I tell tales of back in the day when I used to buy Wham bars from the school tuck shop.
But I digress.
Here are our White Chocolate Rice Krispie Cakes. It makes 12 small or 10 large individual cakes. The popping candy, in case you struggle to find any, I buy from Waitrose in the cake baking section.
75g white chocolate (we use Green & Black’s)
2 tbsp golden syrup
30g Rice Krispies
Sprinkles/mini Smarties/popping candy
Break the chocolate up into pieces in a heat-proof bowl along with the syrup, and place bowl over a pan of simmering water. Stir until completely melted and combined.
Add the cereal and stir until completely covered. Add a little more syrup if you think necessary – and you want them extra chewy!
Spoon the mixture into cupcake cases and sprinkle over the toppings of your choice.
Leave them to set. (I sit mine in a muffin pan, just to hold them in place while adding the mixture to each case and so it’s easy to move them from the kitchen counter when leaving to set).
WARNING: They are SO MOORISH