Mars Bar Cake…

This week is all about baking and preparing for the Christmas Market for Fabulous Places at the Roundhouse.

We host the vintage pop up tea rooms there twice a year and it is one of the highlights of our calender.

One of our offerings this year is this beauty.  And oh my it is just gorgeous.  Not too kind on the waistline, but one slice is more than ok!

If you run around the market shopping and carrying heavy bags full of purchases, that should burn off any additional calories and make it an almost guilt free treat.

I have tried and tested a couple of recipes, but this one from Primrose Bakery is by far my favourite.


You will need:

a 20cm sandwich cake tin lined with greaseproof paper

70g unsalted butter plus extra for greasing

3 tablespoons golden syrup

6 Mars bars – chopped into small pieces

200g cornflakes


Melt the butter with the golden syrup on a low heat in a heavy based saucepan.

Add the chopped Mars bars.

When the Mars bars have just melted stir in the cornflakes gradually until they are evenly coated.

Press the mixture into the tin and leave to cool and set for at least an hour – no cheating!

When cooled turn the cake out of the tin and cut into slices.


They will keep for about 3 days in an airtight tin or wrapped in baking parchment and stored at room temperature.  Although they won’t last that long…




Image credit: Sweet Monday 

14:23 11 November 2013

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