Cornflake Cake

Cornflakes have trouble staying crisp in a climate that averages about 75% humidity....so recipes that involve soggy cereal can be quite useful. This is my own invention but don't bother if you're on a diet.

'Dry' Ingredients
100g cornflakes
50g flaked almonds
25g flour
1 tsp baking powder
3 dried apricots, diced into small pieces

'Wet' Ingredients
100g chocolate (milk, caramel, whatever you like)
100g butter (preferably unsalted)
50g golden syrup (or 25g brown sugar + 25 g golden syrup)

Instructions 

1. Mix all the dry ingredients in a bowl
2. Put all the wet ingredients in a medium sized saucepan and melt over a low heat, stirring regularly until everything is melted and well mixed
3. Add the dry ingredients and stir well
4. Pour into a small baking tin lined with baking paper, level out and press down.
5. Cook for about 15 mins at 220 C until slightly browned
6. Remove and let cool before cutting into slices. Serve cold. Store in fridge in an airtight container.