Cornflake Crunch

Ingredients
225g (8oz) plain chocolate (baking chocolate)
3 tbsps golden or maple syrup
50g (2oz) margarine
100g (4oz) cornflakes

20cm(8 in) shallow tin

Method
1. Grease the tin with a little butter or margarine on kitchen paper. Grease the inside well, but do not leave on too much butter.
2. Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, stirring all the time.
3. When the chocolate has melted, add the cornflakes and stir them well. Make sure that they are coated all over with chocolate.
4. Spoon the mixture into the tin. Gently smooth the top with the back of a spoon. Try not to crush the cornflakes.
5. Put the tin in a fridge for the chocolate to set. It will take about two hours. Use a sharp knife to cut it into eight pieces.

Hot tips: Lift pieces out with a blunt knife or a pie slice. Instead of transferring into a tin, you can spoon small amounts of the mixture into tiny decorative muffin cases and place in the fridge to set. Decorate with cachous or coloured sprinkles before it sets.