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Dinner with Rukmini
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Marshmallow, Peanut and Chocolate Cornflake Cups
Introduction from Rukmini Iyer
It’s hard to improve on the classic chocolate cornflake cup, but in the interests of experimentation, I came up with this one – somewhere between a cornflake cup and a rocky road, with sticky marshmallows and a hit of salt from the peanuts. Easy to make with children, and good enough that you’ll want a few for yourself.
Ingredients
Essential kit
You will need: a 24-cup mini-muffin tin or a 12-cup fairy cake tin, lightly oiled.
Method
Prep time: 15 minutes. Set time: 30–40 minutes.
Melt the chocolate in 20-second blasts in the microwave, stirring in between, until smooth and glossy.
Stir in the peanuts, mini marshmallows and cornflakes with a wooden spoon, turning the mixture thoroughly until everything is well coated in the chocolate. The marshmallows may melt a bit – that’s fine.
Scatter in the sea salt and give the mix one last turn, then use a spoon to divide it evenly between your 24- or 12-cup tin. Once you’re done, use the spoon to gently press down on the mix – you don’t want to squash the cornflakes, as the air pockets are arguably the best bits, but use just a bit of light pressure to pack them in.
Scatter over the remaining finely chopped peanuts and mini marshmallows, then transfer to the fridge to set for 30–40 minutes. Use a rounded knife to loosen the cups, then eat, serve or store in an airtight container for up to a week.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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