Microwave rice bubble cakes

Ready in 15 minutes (plus cooling), makes 15 slices.

• 160g butter
• 1 cup sugar
• 4 tbsp honey
• 8 cups rice bubbles
• 1 cup chopped nuts
• 4 tbsp sprinkles, or a few white chocolate melts, to decorate

1. Place the first 3 ingredients in a large Pyrex jug or microwave-proof bowl. Microwave on high, 7 to 10 minutes, stirring every 3 minutes, until the mixture is just golden.

2. Fold in rice bubbles and nuts. Press into a 20cm tin or small patty pans and top with sprinkles or chocolate melts.

3. Cut large slabs when just cool.