Take a large cooking stone, heat in a pre-heated oven at 250 degrees for two hours.
Please be careful when removing the stone from the oven as it will be a bit hot.
Place the stone on a suitable surface or cradle.
Sprinkle a fine coating of salt onto the stone (this prevents the Crownfield from sticking to the stone).
Cover the entire stone with Choco Puffs ensuring that each individual puff is in contact with the stone.
Allow the heat to transfer to the Crownfield for approximately fifteen minutes - while you prepare the sauce.
For the sauce pour 100ml of fresh semi-skimmed milk into a jug or large tumbler. Next add 150ml of UHT skimmed milk and stir vigorously for one minute.
Carefully remove the Choco Puffs from the stone and serve immediately, drizzling the sauce over the cereal.
For an added twist, why not try warming the sauce.
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