Simple pleasures; they can be anything. From eating your favourite comfort food in front of the telly, sitting in a toasty warm house watching the rain pour down outside to sitting down with a group of close friends drinking tea and having a good ol’ natter. For me, it’s making, smelling and tasting things that remind me of my childhood.

I first remember making these with mum back when my age was still in single figures. I’d seen the recipe on the side of a Rice Cripsy box, plus everyone at school was making them and not being one to miss out on important 90s trends I stomped home to my mother and demanded we made them, thankfully for the sake of my popularity she obliged. When I make them now, it feels like a warm and fuzzy journey down memory lane. It never does take much to bring out my inner child but this is the one thing guaranteed to do it, and then some. Not to mention I truly believe that my inner child decorates Rice Crispy cakes better than adult Rebecca, so I decided it was her time to shine!

Plus, and not that I am trying to butter her up (much) or anything but my other halves mum can’t resist them! So everyone, let your inner child out to play and get making!

There are many variants of the Rice Cripsy cake, from the liquid ingredients to the cereal that is used – I used a mixture of Rice Cripsys and Coco Pops with white chocolate for some, and Rice Crispys and milk chocolate for others. I also made some with Cornflakes as well. However, since this is such a simple recipe I say play with them to your heart’s content. If you feel inclined to make them extra gooey by adding golden syrup then do, or if like me you are a complete chocoholic make them with different types of chocolate.

Ingredients:

Makes 20 medium-sized cakes

250g milk/white chocolate

Sprinkles – I went for chocolate and pink sprinkles but this is purely personal preference so go with what ever takes your fancy

Weigh out 250g grams of chocolate into a bowl, and melt the chocolate over melt chocolate over boiling water until you’ve got a pouring consistency. Be aware of the heat as the chocolate can burn if it’s left over the water for too long. Also, if you’re using white chocolate make sure you use hot water, rather than boiling water since white chocolate is prone to splitting if it’s over a very hot heat.

Weight out 50g of the cereal of your choice into a large mixing bowl, and once the chocolate has reached pouting consistency pour into the mixing bowl. Fold in the chocolate until all the cereal has a healthy coating of chocolate.

Using a cupcake baking tray, fill with cupcake cases. Using a teaspoon, fill the cupcake holders with your mixture. Once you’ve filled all your cases with the delightful mixture it’s time to get creative! With your choice of sprinkles, decorate your Rice Cripsy cakes. Once you’ve finished your works of art, put them in the fridge to chill for at least two hours so the chocolate sets.

And there you go you have twenty gorgeous looking cakes that are just calling at you to be eaten. Share with friends, share with family or tell no one about your nostalgic trip down memory lane and keep them all for yourself, I won’t tell if you won’t!