Chocolate Crispy Cakes

Sometimes I just fancy making something sweet but with a rather nasty cold lurking I really didn’t have the energy to make anything that involved beating or baking. These quick childhood treats still bring a smile to my face, and with little to no cooking involved they are really good to make with the kids. Using dark chocolate puts a more sophisticated (if you can call it that) edge on them and the golden syrup gives them a lovely gooey-ness. This recipe makes about 14 'cakes'

Ingredients

100g chocolate

50g butter

3 very big dollops (tablespoons?) golden syrup

120g (approx a third of a box) puffed rice

Melt the chocolate in a bowl. I usually do this over a pan of boiling water, but it can be done in the microwave on medium power under very close watch. Burnt chocolate does not a happy camper make.

Take off heat and add the butter (cut into cubes), stir until its melted.

Add the rice and mix to ensure each grain is covered in the chocolatey mixture.

Spoon into fairy cake cases and cool in the fridge, resist eating them half cooled!