Chocolate Cracknell
Make this delicious Chocolate Cracknell - a nostalgic school dinner classic - and reminisce about childhood whilst enjoying a slice (or two).
Equipment
- 1 Tin: 8x8x2” (20x20x5cm)
Ingredients
- 200 g golden syrup
- 100 g butter
- 25 g cocoa powder
- 1 tablespoon sugar
- 200 g cornflakes
- 4 tablespoon dried milk powder highly encouraged but not essential if you're struggling to source it
Instructions
- Add 200 g golden syrup, 100 g butter and 1 tablespoon sugar and 25 g cocoa powder (and 4 tablespoon dried milk powder if using) into a pot and heat on the stove until it’s fully melted and bubbling slowly - be careful not to boil it.
- Add this liquid mixture to 200 g 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 - see photos above for visual).
- Using a spatula or spoon, lightly press down and smooth out the top of the cake
- Place in the fridge to set for approx. 3 hours
- Use a sharp knife to cut yourself a slice and enjoy!
- Note: keep it stored in the fridge when not using as Chocolate Cracknell will soften and lose it's structure if left at room temperature
Notes
Note: store the Chocolate Cracknell in the fridge to ensure it maintains its structure, as it starts to soften and fall apart if left at room temperature.
Nutrition
Calories: 258kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 247mgPotassium: 127mgFiber: 2gSugar: 22gVitamin A: 706IUVitamin C: 5mgCalcium: 38mgIron: 7mg
Tried this recipe?Let us know how it was!