Crispy Cornflake Cakes

Yield: 24 Cakes


  • 3oz Erewhon Corn Flakes
  • 4 Tbsp Golden Syrup
  • 1 Tbsp Sugar
  • 1 Tbsp Margarine


  1. Put 24 cake cases in 2 tins.
  2. Melt the margarine over a low heat in a saucepan. Add the golden syrup. Add the sugar.
  3. Remove from the heat. Add in the corn flakes.
  4. Divide equally into the 24 cases. Leave in fridge to set.

Source: Sylvia Winchell