Nothing But Onions

Ingredients:

• 2oz Butter
• 8oz Marshmallows
• 5oz Rice Krispies
• 1/4 tsp Vanilla Essence

Grease a tin with butter, about eight inches square and a good inch or so deep. The size isn't too critical - if the dish is smaller, the cakes will be thicker, if it's larger, they'll be thinner. So it goes.

Melt the butter in a saucepan over a low heat.

Add the marshmallows and stir constantly until they're all melted. Once all melted, give the mixture a good beat with a wooden spoon to make sure it's all mixed together properly. It should look smooth and creamy. Take the pan off the heat, add the vanilla essence and give it a final good stir.

Add the Rice Krispies and mix them in well so they're evenly coated with the marshmallow mixture. Make sure you scrape the bottom of the pan well - there'll be lots of marshmallow mixture lurking in the corners. Tip into the tin and smooth out.

Now the secret. Take a metal dessert spoon and run it under the cold tap so that it is chilled and slightly damp. Use the bowl of the spoon to rub over the surface of the mixture in the tin, pushing it into all the corners and packing it down slightly. If it starts sticking to the spoon, just rinse it under the cold tap again and carry on.

Place the tin in a cool place (such as the fridge) for a while so the marshmallow can set again. This doesn't take very long. Once set, gently lever out of the tin (it should come out as a solid block - if it doesn't, then either you haven't left it to cool long enough or you skimped on the greasing!). Cut into squares, as large or small as you like, and eat. Store them in an air-tight container, otherwise they'll go sticky.