As we're not vegan, we've topped them with mini milk chocolate eggs, but the following dairy free alternatives are available, if you're vegan: Divine dark chocolate mini eggs or Whizzers mini chocolate beans.
I generally double this recipe to make 16 cakes.
- 50g/2oz margarine
- 2 tbsp golden syrup
- 50g/2oz demerara sugar (I use soft brown sugar)
- 1 tbsp/½ oz unsweetened cocoa powder (I double this to make them more chocolaty)
- 50g/2 oz cornflakes
Add the cornflakes and mix thoroughly with a wooden spoon until coated with the chocolate syrup. Place spoonfuls of the mixture in to paper cases and leave for an hour or two until cold and set.
*Recipe taken from The Children's Cookery Book by Zita Alden and Yvonne Bourbon (out of print). Pin It