Chocolate Cracknell

Chocolate Cracknell is a nostalgic school dinner classic recipe that is crunchy and chewy in all best ways. Plus it's so simple to make at home, so there is no excuse to put off making it! The only problem is you'll want to keep eating it.

When I shared these on social media, a lot of people knew what they were but didn't know that Chocolate Cracknell was the 'official' name for them.

People knew them as chocolate hedgehogs, chocolate crispies, chocolate cornflakes, sh!t cakes (lol) and simply cornflake cakes. Although the latter is definitely simple cornflakes coated in melted chocolate (in my humble opinion). But I feel like that's getting into the Stovies debate when we don't need to.

So whatever you call them, they'll definitely transport you back to mid-20th century Britain school cafeterias. Where budget-friendly dishes that made kids smile were top priority.

Ingredients for Chocolate Cracknell

• Cornflakes: or Rice Krispies as this recipe is made with
• Lyle's Golden Syrup (in the tin, not the bottle - as it has a different consistency) - see substitution suggestions below
• Salted Butter
• Cocoa Powder
• Sugar: optional but I find even the 1 tablespoon adds something worthwhile, but you can make that decision for yourself
• Dried Whole Milk Powder: optional, but recommended

Substitutions for Lyle's Golden Syrup in Cracknell

If you can't source Lyle's Golden syrup, there are other options:

• Light treacle: This is the most direct US name for golden syrup and can be found in specialty or international sections of some stores.
• Mix of light molasses and honey: This is often cited as the best substitute for flavour. Try a ratio of 1 part light molasses to 3 parts honey to get a similar color and taste.
• Corn syrup: Golden syrup can be used interchangeably with corn syrup in many baking recipes because they have similar chemical properties.

Note: Corn syrup is made from corn starch, while golden syrup is made from sugar cane, so the flavour profile will differ slightly. Light corn syrup is a close substitute in many applications.

There isn't a direct US equivalent for Lyle's in the US when making Chocolate Crispies, but "King's Golden Syrup" (corn syrup based) and "Golden Eagle" (with corn syrup) are options.

How to make Chocolate Cracknell

Add golden syrup, butter, sugar and dried milk powder into a pot and heat on the stove until it’s fully melted and bubbling (be careful not to boil it).

Add this liquid mixture to cornflakes and stir everything with a spoon until fully coated.

Grease a square baking tin then line with greaseproof paper (I like cutting a long rectangle so you have two ‘wings’ to help lift the cake out once set).

Using a spatula or spoon, lightly press down and smooth out the top of the cake then place in the fridge to set for approx. 3 hours.

Use a sharp knife to cut yourself a slice and enjoy! Make sure you put the rest of the cake back in the fridge until you plan to eat it.

Storage

Chocolate Cracknell is best stored in the fridge until you're ready to eat it because the butter and syrup will soften at room temperature and the cakes will lose their structure. They will last for up to 5 days if kept in the fridge (although keep in mind that the cornflakes will soften as time progresses.