By Lyn Funnell 
I used to make these with my Granddaughter Isabella when she was two.
We suddenly remembered them the other day and they’re great fun to make.
Ingredients are approximate. You’ll know if you can add more corn flakes.
50g/2ozs butter or marge.
100g/4ozs cooking chocolate.
3 tblsps golden syrup.
100g/4ozs cornflakes. Squash more in if you can coat them with chocolate.
Place cake cases in bun tins.
We managed 20 cakes, despite Isabella eating some of the ingredients!
In a saucepan at a low heat, slowly melt the butter or marge, chocolate and golden syrup, stirring all the time.
Add the cornflakes to the pan and stir well until they’re completely coated.
Using a serving spoon and a knife to scrape the ingredients off the spoon, fill the cases and gently press down the ingredients.
Place the cornflake cakes in the fridge to set and harden.
The cornflake cakes – or flakey cakies as we call them – improve the next day.
