150 g white chocolate, broken into chunks
100 g cornflakes, finely crushed
4 Cadbury Crunchie bars
2 shop-bought Madeira loaf cakes – each weighing 300g-350g
4 tbsp unsalted butter, melted
Optional red sauce:
5 tbsp strawberry ice cream sauce
1 tsp double cream
Couple of drops of red food colouring
Place the chocolate into a pan and melt on induction setting two of you Neff Induction hob. Stir often, until the chocolate is full melted, then turn off the heat, transfer to a shallow bowl and leave to cool for 5 minutes.
Place the cornflakes on a large plate in a single layer.
Quickly dip a Crunchie bar in the melted chocolate, ensuring it’s completely covered, then roll in the crushed cornflakes until completely covered. Transfer to a plate and repeat with the remaining bars.
Preheat the flat surface grill to 275C.
Take a madeira cake and slice off the darkened outer layer in thin slices.
Use a crinkle potato slicer to cut chip-sizes pieces from the cake. Repeat with the second cake, so you have a pile of ‘cake chips’ Arrange the chips in a single layer on a baking tray and lightly brush on the melted butter.
Grill for about 1-2 minutes, turning once, until lightly browned. Be careful, they will burn very quickly if left too long.
Serve the cake fries with the fish fingers.
Mix together the strawberry sauce, cream and a little red food colouring and serve as ketchup if you like.