I love Easter, the nights are lighter, the weather warmer and the blooms beautiful. Ultimately, it’s a sign summer is on it’s way and gives us all the opportunity to have a spring clear and look forward to the year ahead.
Easter weekend for me brings fond memories of baking with my big sisters and my mother. My all-time favourite Easter treat is the easy-peasy and super scrummy chocolate Easter nests.
I bake at least two batches every year and share them with friends, colleagues and family; they never disappoint. I also make the recipe my own, and modify it with my own special ingredients, so if you fancy having a go, read on!
What you’ll need:
- Approximately 30 cupcake cases (the more colourful the better!)
- 200 grams of milk chocolate
- 4 tbsp golden syrup
- 50 grams of butter
- 80 grams of cornflakes
- 2 bags of mini chocolate eggs
What to do:
- First prepare the cupcake cases and place them in a cupcake baking tray
- Break up the chocolate into small pieces
- Place the chocolate on the heat in a pan with the butter and golden syrup and stir as the mixture melts for approximate 5-10 minutes
- Remove the pan from the heat and add the corn flakes and stir well breaking the cornflakes up into finer pieces as you go
- Spoon the mixture into each of the cupcake cases and add a mini egg or two
- Set the trays in the fridge to cool for at least an hour, then they are ready to serve
When serving you can dot some cute chicks around which you can purchase from any good cake shop. I advise you serve Easter nests at room temperature. If served directly from the fridge it can make them a hard and crunchy. At room temperature you can appreciate the tastes and get enjoy the caramelised texture.
The best ingredient in this recipe is golden syrup – I love it! It tastes good, adds a “gooey”, “melt-in-your-mouth” consistency (so say my fans). I use plenty of it in my infamous flapjacks too. The more golden syrup the more gooey the bake – yummy! Bon Appetit!