Tomato soup with cheese & Marmite twists
A comforting childhood favourite - make up a batch and keep in the freezer for a quick supper
Syrup crunchies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
Ingredients
- 250g pack butter
- ½ x 397g can condensed milk
- 175g golden syrup
- 175g cornflakes, plus a few extra
- 175g porridge oat
- 250g plain flour
- 100g custard powder
- 2 tsp bicarbonate of soda
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4 and line a few baking trays with baking parchment. Melt the butter, condensed milk and syrup in a large saucepan.
- STEP 2
Very roughly crush the cornflakes in a bowl with your hands, then stir in the oats, flour, custard powder and bicarb, and mix really well.
- STEP 3
Once everything in the pan has melted, take it off the heat and stir in the dry ingredients. Roughly scoop heaped tablespoonfuls of the mixture onto the baking sheets. Crumble over a few more cornflakes, then squash to flatten a bit with your hands. Bake for 12-15 mins until golden. Cool on a wire rack.
