What a name! That's the 60s for you. They're just cornflake cakes. By popular demand, from the Woman's Own Cookery Book, 1968: makes 12 small (kiddie size) or 6 adult size. (I tend to double the quantities).
7 tablespoons corn flakes (that's 34g if you have electronic scales)
1 tablespoon icing sugar or caster sugar
1oz vegetable fat or shortening (I use Pure or Sainsbury's 'Free From' marge to keep them vegan)
1 level tablespoon cocoa powder
1 tablespoon golden syrup (heat the spoon to keep it from sticking)
2 tablespoons dessicated coconut or 1 tablespoon grated orange peel
Melt the fat and syrup slowly in a saucepan; do not boil.
Add the cocoa, remove from heat and stir in the sugar.
With a metal spoon, quickly fold in the cornflakes and coconut/orange peel until well-coated.
Spoon onto a greased baking sheet (I use paper cake - not muffin - cases) and cool.
I seem to remember them coming out of the fridge hard, but recently they've been quite squidgey still. Possibly this is because I'm slap-happy with the syrup - they have been tooth-achingly sweet. To counter the sweetness, though, I'm tempted to halve the sugar; I think they need the stickiness of the syrup to bond.
Yummy.
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