BAKING QUICK TRICKS

RIGHT ABOUT this time of year, many of us are trying to empty our cupboards of chametz. Suzy Pelta’s gorgeous debut book, Mug Cakes and Other Cheat’s Bakes, landed on my desk in the nick of time. I love the instant gratification of a cake that takes longer to cool than it does to assemble and bake. Plus, you can bake one for yourself — no need to share the love.

Here are two of the quick and easy flour- and cereal-packed ideas from the book. SUZY PELTA’S Breakfast cereal bars

By adding butter, white chocolate and marshmallows to your favourite breakfast cereals, you can have “breakfast” all day long. These are best eaten on the day they are made but can be stored for up to five days in an airtight container at room temperature.

Makes: 32 Preparation: 15 minutes Cooling: At least an hour

INGREDIENTS

40g unsalted butter

200g white chocolate

200g mini white marshmallows

250g breakfast cereals (a combination of three or four different kinds works best. I like Lucky Charms, Cheerios, Cornflakes and Rice Krispies) 30g sprinkles

METHOD

Grease a 33cm x 23cm x 5cm cake tin. Melt the butter in a very large saucepan over a medium heat.

Chop the chocolate into small pieces and, once the butter has melted, add the chocolate to the saucepan, still on the heat.

When the chocolate has melted, add the marshmallows. At first, the chocolate will form a paste around the marshmallows but, as the marshmallows melt, the whole mixture will come together into a pale yellow, thick marshmallowy glue.

Once this stage has been reached, take the pan off the heat and pour in the breakfast cereals. Work quickly to ensure all the cereal is coated.

Transfer the cereal mixture to the cake tin and use the back of a spoon to push the mixture into the corners and edges.

You can also use a sheet of baking parchment to press down on the mixture, to make sure the top is flat.

Scatter the top of the cereal mix with sprinkles and push them into the cereal using the baking parchment.

Cover the pan with cling film and leave to set at room temperature for at least an hour before slicing.