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Step 1.
Heat the oven to 180°C fan. Grease a mini cake tin (with multiple moulds in one tray) with non-stick vegetable oil spray.
Step 2.
Combine all the ingredients in a large saucepan and set over a medium heat. Stir and turn the mixture thoroughly and constantly with a spatula, making sure to scrape the bottom as you go. Cook until the mixture is drying out and just starting to turn brown and singe a little.
Step 3.
Scoop the mixture into the mini cake moulds. Bake for around 15 mins until crisp on the outside (keep an eye on them or they can dry out).
Step 4.
Remove from the oven and leave to cool in the trays for 10 mins before transferring to a wire rack to cool completely.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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