SOPHISTICATED

RICE CRISPIE CRUNCHIE CAKES

This is a grown up version of the traditional recipe for the rice crispie cakes much loved by children. If you are serving individual cakes to everyone else you will find that the gluten free person will be delighted to have these, but why bother to cook two different batches of small cakes because I can almost guarantee that everyone will prefer them anyway! Most plain rice crispies are made without the inclusion of gluten but check the side of the box or with the manufacturer to make sure. The recipe also works well with gluten free cornflakes rather than the rice crispies – these are available from many supermarkets, delis and health food shops. If you are serving to children (who also adore these) you can leave out the tablespoon of brandy.

Ingredients

For 12 cakes

170g/ 6 oz of stoned dates chopped

70g/ 2.5 oz soft brown or demarara sugar

70g/ 2.5oz gluten free margarine or butter

85g/ 3oz rice crispies

200g/ 7oz of chocolate melted  

1 teaspoon brandy

1 bun tin for 12 buns

12 individual paper cake cases

METHOD

Melt the marg or butter in a medium to large non stick saucepan and mix with the dates and sugar with a wooden spoon. Add the brandy.  On a moderate heat continue to stir the mixture which will magically break down into a wonderful syrupy pulp.  This will take between five and ten minutes – keep stirring over a medium heat - try to aim for a fairly smooth sticky pulp without burning.  Take the mixture off the heat and add the rice crispies and half of the melted chocolate  stirring well to make sure all of the ingredients are thoroughly mixed. Put the 12 paper cake cases in the bun tin for support and divide the mixture evenly between them pushing it down fairly firmly to ensure the ingredients meld together. Trickle the remaining chocolate over the top of the 12 cakes.  They look good without further adornment but you may press an individual almond or piece of crystallised fruit or other gluten free addition into the top of the cakes as whim dictates. Then if you have the willpower leave them to cool and firm up before eating. Delicious.