This definitely doesn’t class as a recipe. More something cheap, fun and edible to do with the kids. Cornflakes and peanut butter were staple ingredients of my original £10 a week shop, and these treats were the product of a rainy day at home with a toddler and a desire for something sweet and delicious. Small Boy called them ‘My Cakeys’, hence the name.
Makes 30 small cornflake cakes:
100g white chocolate
1 heaped tablespoon peanut butter
50g cornflakes, crushed
Break the chocolate up into a microwaveable bowl. Add the peanut butter. Put the bowl in the microwave on a low or defrost setting for 2 minutes to melt. Do NOT be tempted to put it in on a higher heat to rush it – white chocolate burns easily, stinks, and curdles. It’s just two minutes, tough it out.
Stir the melted white chocolate and peanut butter together until well mixed and an even beige colour.
Crush the cornflakes into the bowl, adding a handful at a time, and stir in. Keep adding cornflakes until you can’t coat them all any more in the peanut butter and chocolate mixture. Spoon heaped teaspoon-sized dollops onto a very lightly greased baking tray or onto baking paper.
Allow to set. If you want them RIGHT NOW, pop the tray in the fridge for 10 minutes.
My cakeys recipe from A Girl Called Jack by Jack Monroe. Available to order from The Hive, to support your local independent book shops. Also available to buy from major retailers and supermarkets.