Recipe for Dinner.
Wheatflake Crackle Cakes.
25 g/1 oz/1/2 tbsp butter or margarine 15 ml/1 tbsp golden (light corn) syrup.
15 ml/1 tbsp carob powder.
15 ml/1 tbsp light brown sugar 30 ml/2 tbsp raisins 105 ml/7 tbsp wheatflake breakfast cereal, lightly crushed.
Put the butter or margarine, syrup, carob powder, sugar and raisins in a large saucepan and heat gently, stirring until the fat and sugar have melted. Add the wheatflakes and coat thoroughly. Put spoonfuls into paper cases (cup cake papers) and chill to set for at least 2 hours. Store in the fridge or in an airtight tin.
175 g/6 oz/1/2 cup plain (allpurpose) flour 50 g/2 oz/1/2 cup wholemeal flour 175 g/6 oz/1/2 cup butter or margarine, cut into small pieces 5 ml/1 tsp caraway seeds 50 g/2 oz/1/2 cup caster (superfine) sugar.
Mix the flours together.