These charming, crunchy little nests full of colourful treasure are a seasonal favourite, easy and quick to put together. They make a great Easter activity with kids, especially if you enlist a small sous chef to help stir the pan.
For the recipe, you will need 80g Shredded Wheat (about 3½ full-sized ones), 75g dark chocolate, 100g milk chocolate, 35g butter, 50g golden syrup, a pinch of salt, ¼ tsp mixed spice (optional), finely grated zest of ¼ orange (optional), and 36 miniature chocolate eggs (about 115g). Shredded Wheat is recommended for its authentic twig-like appearance, but corn flakes, bran flakes, puffed rice, or Weetabix can be substituted.
Begin by breaking the Shredded Wheat into pieces in a large bowl, aiming for a variety of lengths. In a pan, melt the butter and golden syrup over medium heat, stirring occasionally. Add salt, mixed spice, and orange zest if using. Remove from heat, add chopped chocolate, let sit for two minutes, then stir until smooth. Pour the chocolate mixture over the cereal and stir until well coated.
Shape the mixture into nests on a greaseproof paper-lined tray or in paper cases. Use your thumb or a teaspoon to flatten the centre of each. Place three miniature chocolate eggs in each nest, then chill for at least two hours until set. The nests will keep in an airtight box for up to a week.
