Desserts
No-Bake Corn Puff Cake
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Prep
20 minutes
Cook
No baking : sets in 1 to 2 hours
Total
2 hr 20 min
This no-bake corn puff cake sets into a buttery, chewy slice with soft toffee and a little crunch from nuts.
Ingredients
- 300 g butter
- 500 g milk toffees
- 200 g sweet corn puffs
- 100 g walnuts or peanuts, roughly chopped
- Neutral oil, for greasing
Instructions
- 1Melt the butter gently over low heat.
- 2Add the toffees a few at a time, stirring constantly until fully melted and smooth.
- 3Add the corn puffs gradually and fold to coat without crushing them.
- 4Stir in the nuts.
- 5Turn the mixture onto a sheet of parchment lightly greased with neutral oil.
- 6Shape into a log, pressing firmly.
- 7Leave to cool at room temperature for 1 to 2 hours until fully set, or refrigerate for 30 to 45 minutes.
- 8Slice and serve.
Cook's Note
Melt the butter gently over low heat and add the toffees a few at a time, if the mixture boils it will seize and the toffees will not blend smooth.
Best Served With
Fresh strawberries
Why This Recipe Works
Melted butter and toffees create a quick binder that coats the corn puffs and nuts, so the cake firms into neat slices without any baking.
Make It Yours
- Replace the toffees with cocoa and sugar for a darker version.
- Use a mix of walnuts and peanuts.
Leftover Strategy
Wrap well and keep in a cool place for 2 days, or refrigerate for up to 5 days once fully set. Let slices sit briefly before serving so the texture softens.
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Pairing
Strong black tea ↗ or cold milk balances the sweet corn puff cake; salted peanuts ↗ keep the pantry side simple.
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