- Food & Drink
Easter nests can’t be the first thing I ever learnt to make; school terms dictate that should have been mincemeat pinwheels for Christmas. But they are the first thing I remember learning to make in the child height kitchen at my primary school. Children in aprons that didn’t stop them getting chocolate all over their clothes, focusing hard on crumbling Shredded Wheat and trying to sneak handfuls of the mixture into their mouths when the teacher wasn’t looking.
The misshapen nests that I managed to construct were obviously a delight to my family and making them now, I drew housemates into the kitchen, circling the plate and asking when they’d be ready to eat. Chocolate Easter nests never lose their appeal and given how much it’s going to rain this weekend, they’re also a good way to pass the time with only minor squabbling.
Chocolate Easter Nests
200g milk chocolate
5 Shredded Wheat
36 Cadbury Mini Eggs (approximately 120g)
1 Place 12 paper fairy cake cases in a 12-hole bun tin and set aside.
2 Break the chocolate into equal sized chunks and place in a heatproof bowl. Either microwave, checking every 20 seconds and stirring, until melted or place the bowl over a pan of simmering water (making sure the water and the bowl don’t touch) and heat, stirring, until the chocolate is smooth and melted.
3 Crumble the Shredded Wheat, making sure there’s no big lumps. Stir into the melted chocolate until everything is coated. Spoon into the cake cases and use a teaspoon to pat the nests into shape – you want a dip in the middle for the Mini Eggs to nestle.
4 Place 3 Mini Eggs in each nest and chill in the fridge for about an hour until set. Serve with a pot of tea and a film on Easter Sunday afternoon (or for breakfast if you don’t want to break into your Easter eggs straight away).