If you are looking for something a bit different to add to your Christmas cooking repertoire then this quick and easy recipe is one to keep in mind. Serve it up with whipped cream and seasonal berries for an easy desert. A hot tip for this Coomer family favourite is to leave it in the fridge overnight if you want a less crunchy version!
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
125g Westgold butter
4 tbsp cocoa
4 tbsp icing sugar
2 tbsp golden syrup
Melt together the first four ingredients in a bowl over a low heat. Once melted, remove off the heat and add cornflakes.
Divide the mixture into two, and press into two 20cm tins lined with baking paper and chill.
Once cool, layer on top of each other with fresh whipped cream and seasonal berries between the layers.
Top with extra berries and crushed cornflakes if you wish.