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Sugar Cones


Clover sugar cones with chocolate and custard 
Recipe by Daleen van der Merwe
Serves: 6—12 
Preparation: 10 minutes
Cooking: 5—6 minutes
6 flour tortillas / wraps
¼ cup cake flour
2 Tbsp lukewarm water
tin foil
2 eggs, beaten
cinnamon sugar
1 packet (150 g) mini white marshmallows
4 large (40 g each) chocolate honeycomb, roughly chopped 
2—3 cups Clover Classic Custard
big handful of chuckles, for decorating
glitter and coloured sprinkles.

Preheat the oven to 200 °C. Line a baking tray with baking paper.
Slice the tortillas in half. 
Mix the flour and water in a small dish – it will form a thick paste. Use your finger and spread some of the paste on one corner of the tortilla. Wrap it up, from the corner without flour paste, into a cone shape. Press the “glued” corner firmly to stick. Finish with the rest of the tortilla halves.
Place crumbled pieces of tin foil into each cone and place the cones on the prepared baking tray.
Brush the cones with beaten egg and sprinkle with cinnamon sugar.
Bake for 5—6 minutes or until light brown and crisp. Remove from the oven. 
Place the cones into glasses so that they can stand up straight – so much easier to fill.
Place a mini marshmallow in the bottom of each cone to prevent leaking. Sprinkle some honeycomb pieces over. Fill the cones with the Clover custard. Sprinkle marshmallows and the rest of the chocolate on top. Be creative, add some chuckles, glitter or coloured sprinkles. The cones can be served in glasses or wrap a servlet around the bottom of a cone to handle.

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