CRUNCHY NUT CORNFLAKE CAKES

INGREDIENTS

Honeycomb

50g honey
100g caster sugar
1tsp bicarbonate of soda
50g peanuts

150g butter
150g milk chocolate
300g dark chocolate

150g salted peanuts
150g rocky bars
300g crunchy nut cornflakes

Gold edible glitter

Method

Begin by making the honeycomb. Line a 6” cake tin with a giant muffin case.

Using digital scales, measure the honey and caster sugar into a small saucepan.

Set the pan over a gentle heat and warm for a few minutes until the sugar has dissolved.
Turn up the heat and simmer until the syrup turns golden-amber.
Remove from the heat and beat in the bicarbonate of soda – the syrup will billow and foam up into a frothy mass.

Pour into the case and scatter over the peanuts leave to set and harden.

Once set, bash the honeycomb into pieces and set aside ready to mix into the cornflake cake.

Re-line the 6” cake tin with another giant muffin case and 6 normal sized muffin cases in a muffin tin.

Place butter in a bowl set over a saucepan of simmering water, but do not allow the base of the bowl to touch the water. Break the chocolate up and add it to bowl

Heat the butter and chocolate, stirring regularly, until almost completely melted, then remove from the heat. The residual heat of the bowl will melt any remaining lumps.

Bash the peanuts and rocky bars into pieces and transfer them and the crunchy nut cornflakes into the bowl and mix thorough the melted chocolate until everything is completely combined.

Spoon and divide the mixture into the giant lined case and smaller cases prepared tin and chill in the fridge to firmly set.

Once set, remove the cases from the tin and sprinkle over the edible gold glitter before serving.