Rice Krispies doughnut cake

SERVES

PREP 15 MINS PLUS

COOK 5 MINS

75g butter

75g golden syrup

2 x 180g packs marshmallows 200g Rice Krispies

For the chocolate icing 225g icing sugar

2tbsp cocoa powder

15g softened butter 2-3tbsp boiling water Coloured sugar sprinkles, to decorate

Grease a 23cm diameter ring tin with a little of the butter. In a pan, gently melt the remaining butter and the golden syrup together. Add the marshmallows and stir until melted.

Remove from the heat and gradually add the Rice Krispies, stirring thoroughly to combine. Tip the mixture into the ring tin and press down firmly with a spoon. Chill for 2 hrs until set.

To make the icing, sift the icing sugar and cocoa powder into a bowl. Add the butter and enough boiling water to make a smooth, thick icing. Turn out the Rice Krispies ring onto a plate. Spoon the icing over the top allowing it to drip down the sides and decorate with sugar sprinkles. Per serving: 322 cals, 7g fat

(4g saturated), 62g carbohydrates

An all-time favourite revamped in the shape of a doughnut! Drizzle with melted chocolate instead of making the icing. Scatter with coloured sweets such as Smarties, Jelly Tots or jelly beans or top with fresh strawberries as an alternative decoration. CHILLING