Chocolate Cornflakes

You'd think cornflakes, being made from corn, would be gluten-free, but it depends on the brand. Many brands, such as Keloggs, are flavoured with barley malt, so not gluten-free. If you shop around, you can certainly find gluten-free cornflakes.

• 8 oz. bittersweet dark chocolate
• 2 Tbsp. Lyle's golden syrup
• 2 oz. butter
• 2.5 oz. cornflakes (3 cups)
• 1 cup raisins
• 15–16 muffin cases

I like 60%–70% cocoa for my chocolate, but use whatever you like.

Melt the chocolate, golden syrup, and butter in a heat-proof bowl over barely simmering water, making sure the bowl doesn't touch the water—use a double boiler if you have one. When everything is melted, stir the mixture well to blend.

Mix the raisins and cornflakes in a large bowl, then pour in the chocolate mixture, folding gently with a rubber spatula, until everything is covered in chocolate. Try not to crush the cornflakes.

Put two dessertspoonsful of the mixture into each muffin case.

Do not test one. Chill them all in the fridge for at least two hours to firm up. Lick the bowl while you're waiting.

If you don't eat them at once, they'll keep in an airtight container for two or three days. They might keep even longer, but I'll never find out.