Recipes for Choc Flakes and porridge

Nic - this is the recipe that Mum uses: 50g of corn flakes, 25g of cocoa, 25g caster sugar; 50g golden syrup; 25g margarine. Melt margerine and syrup slowly in a saucepan - do not boil! Add the cocoa. Remove from heat and add the cornflakes until they are well coated. Spoon into 9 or 10 portions in pastry cases or ice cream scoop, and leave to cool. Eh Voila. Of course you can use any other breakfast cereal like rice crispies or puffed rice as a change! Double the amount requires double the ingredients, I suppose.


Pete.-Porridge is simply 1. weigh out 100g of rolled oats, a large pinch of salt, add 1 pint of water and stir. 2. Put in microwave (high) for three minutes, 3. remove and stir to remove any lumps, 4. put back in m/w and cook for a further two minutes. Should be done. Depending on whether you like it runny or stodgy, add or reduce oats or water. To make it more milky you can add milk at the final cooking. Let cooked porridge rest for a minute before serving. To make double the amount double the amount of oats and water and cook for same times. You can always adjust times from 4 above and use either honey or syrup to sweeten it. Dad