INGREDIENTS
For the base equal quantities of:
Dark chocolate, Golden syrup, Butter & Cornflakes
For the topping:
Fresh cream, double or whipping
Fresh fruit or your choice although fruit that is sharp is best.
I favour strawberries but raspberries, blueberries or a mixture of all three, kiwi and apple are all good too. I always keep a tin of pineapple rings and mandarin oranges in the cupboard as a mixture of these two is also very good.
Buy a large bar of good quality dark chocolate i.e. Green & Blacks Dark 70% Chocolate
Even though you might not like dark chocolate it is important to use it as you need the intense flavour. The weight of the chocolate gives you the weight for the other ingredients. Although the recipe calls for equal quantities I do reduce the amount of butter slightly. Do weigh your ingredients though, you will be surprised at how many cornflakes you need.
METHOD
Break up the chocolate into pieces and place in a large pan along with the syrup and butter. Put on a medium heat, stirring the mixture all the time until everything has melted and it is all combined into a lovely sauce. Don't allow the mixture to boil. Take the pan off the heat.
Immediately mix in the cornflakes, bit by bit, turning over the mixture after each addition with a large spoon. Don't stir but keep turning the mixture over and eventually the cornflakes will all be covered. You might not think that you will be able to get all the cornflakes covered but I promise you will, just keep turning!
For the base equal quantities of:
Dark chocolate, Golden syrup, Butter & Cornflakes
For the topping:
Fresh cream, double or whipping
Fresh fruit or your choice although fruit that is sharp is best.
I favour strawberries but raspberries, blueberries or a mixture of all three, kiwi and apple are all good too. I always keep a tin of pineapple rings and mandarin oranges in the cupboard as a mixture of these two is also very good.
Buy a large bar of good quality dark chocolate i.e. Green & Blacks Dark 70% Chocolate
Even though you might not like dark chocolate it is important to use it as you need the intense flavour. The weight of the chocolate gives you the weight for the other ingredients. Although the recipe calls for equal quantities I do reduce the amount of butter slightly. Do weigh your ingredients though, you will be surprised at how many cornflakes you need.
METHOD
Break up the chocolate into pieces and place in a large pan along with the syrup and butter. Put on a medium heat, stirring the mixture all the time until everything has melted and it is all combined into a lovely sauce. Don't allow the mixture to boil. Take the pan off the heat.
Immediately mix in the cornflakes, bit by bit, turning over the mixture after each addition with a large spoon. Don't stir but keep turning the mixture over and eventually the cornflakes will all be covered. You might not think that you will be able to get all the cornflakes covered but I promise you will, just keep turning!
When all your cereal is fully coated tip out the mixture into your serving dish. Push the mixture down with your hands and smooth out into all the edges, or you could use a palette knife. Leave to cool.
When it is cooled top with whipped cream and then the fruit of your choice and serve.
If you store it in the refrigerator take it out a little while before serving or the base can be hard to cut.
NB: It is also nice to make individual ones of these with a selection of different fruit toppings
NB: It is also nice to make individual ones of these with a selection of different fruit toppings
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