I am not a particularly skilled baker and as a single mum, I never have the energy to do anything too complicated for puddings and treats. This recipe is very forgiving so you can replace ingredients and take liberties with the quantities – it is also a great way of using up left over chocolate Easter egg shells. For preference, I use shredded wheat cereal as it makes the nests look extra twiggy but cornflakes or rice-crispies work well too. As Easter 2020 has been and gone, you can substitute the chocolate Mini-Eggs for Smarties or jellybeans - I also make these nests for my children’s end of term parties, school cake stalls and to give out to classmates when there is a birthday. I don’t want to boast, but they are always requested by children (and teachers!) and have become my signature dish.
Ingredients
A big bar of milk chocolate – nothing too classy, we like Dairy Milk or Galaxy for maximum sweetness
A tablespoon or two of butter
Two tablespoons or a lengthy squeeze of golden syrup
Shredded wheat cereal
Sweeties for the top (ideally Cadbury’s Mini Eggs)
Cake cases (size dependent on greed)
Method
Break up the chocolate and put the pieces in a scrupulously dry bowl – if there is any moisture, the chocolate might ‘seize’ and not melt properly. Bung in the butter and golden syrup. Melt on medium in short, quick bursts in the microwave or over a pan of gently simmering water (careful not to let steam or droplets of water in the chocolate). When it is all melted together in a delicious mess of glossy chocolate-y goodness, crumble in the shredded wheat. It doesn’t matter if there is the odd lump of chocolate that hasn’t melted. Spoon into cake cakes and press your sweeties on the top. Chill in the fridge until cool or until you can no longer fight the temptation to eat them!
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