Cornflake Cakes Recipe

Try this classic no-bake Easter treat

There’s something delightfully nostalgic about Cornflake Cakes. Whether you made them at school, rustled them up with your nan, or just remember fighting your siblings over who got the one with the most mini eggs on top — they’re a staple of any British childhood, and a cracking little treat for Easter.

This version is simple, quick, and needs no baking. Perfect for a bit of kitchen fun with the kids (or a sneaky late-night snack for the grown-ups).

Ingredients:

225g / 8oz dark chocolate, or a mix of dark and milk chocolate, broken into small pieces (see tip below)
2 tbsp golden syrup
50g / 2oz butter
75g / 2¾oz cornflakes (or Branflakes or Special K cereal)
36 mini chocolate eggs (about 3 per cake)

Method:

Gently melt the chocolate, butter, and golden syrup together in a saucepan over low heat, stirring until smooth.

Remove from the heat and stir in the cornflakes, making sure they’re all well coated in chocolatey goodness.

Spoon into 12 cupcake cases, pressing down slightly to help them hold their shape.

Top each one with 3 mini eggs.

Chill in the fridge for at least an hour until set — if you can wait that long!

Recipe Tip:

Using part milk chocolate makes them sweeter and more child-friendly. Go all dark if you like them richer (or more grown-up). Either way, they’re dangerously moreish.