The school Summer Fair was due to take place on the last Saturday in May. I’m always happy to donate something fatto in casa (homemade) to these things, so the day before I baked my favourite Banana & Chocolate loaf and rustled up 40 Marshmallow Rice Krispie cakes. An hour later, the Fair was postponed for a week due to the forecast of rain. That Saturday, we ate Rice Krispie cakes for breakfast, lunch and dinner…and it rained for approximately four minutes in the afternoon.
Occasionally Italians can be a tad over anxious and panic without good reason. In England it would take the prospect of a full on hurricane before we’d cancel a summer fair. A few drops of rain would never put us off – we’d just pop on a cagoule and carry on with our welly-whanging.
Last Wednesday after happily making 20 pots of limoncello curd to donate, an email came through – the Fair was again cancelled due to the weather forecast. Now, I like limoncello curd A LOT but even I didn’t think I’d be able to get through 20 pots before their expiry date. Cue lots of bewildered Italian parents getting a regalo (a gift) of limoncello curd to take home. I had to give very detailed instructions on what to do with it! But at least I felt better that we had torrential rain on Saturday morning.
The Fair is supposed to be this Saturday but I’ve given up. I can’t be bothered to make anything so I shall be donating a jar of marmite instead…
And here is the recipe that we used for the Rice Krispie Cakes; it’s the one that my sister and I would make when we were children on Sunday afternoons when we really needed a sweet treat.
Marshmallow Rice Krispie Cakes
Ingredients – makes approximately 12 cakes:
80g butter
200g marshmallows, cut into small chunks
6 tbsp golden syrup
200g Rice Krispies
Sprinkles to decorate
Method:
Line a cupcake tin with cupcake cases.
Melt the butter, marshmallows and golden syrup very slowly over a low heat.
Mix the rice krispies into the melted gooey mixture ensuring they are well coated.
Put a big spoonful of the mixture into each cupcake case and place in fridge to cool.
Eat whenever you like!
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