Frances Quinn’s Chocolate tiffin Easter nest

Chocolate tiffin Easter nest

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Cooking time

Prep: 30 mins Cook: 15 mins plus chilling

Skill level

Easy

Servings

Serves 10 - 12

Frances Quinn's fridge cake makes a great novelty centrepiece. Make the 'nest' from pretzels, peanuts and raisins, and fill with chocolate eggs

Nutrition and extra info

Nutrition info

Nutrition per serving (12)

kcalories
519
protein
8g
carbs
42g
fat
34g
saturates
18g
fibre
6g
sugar
23g
salt
0.6g

Ingredients

  • 150g unsalted butter
  • 50g golden syrup
  • 1 tsp vanilla extract
  • 400g dark chocolate, finely chopped
  • 60g Cadbury's Dairy Milk chocolate
  • 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate )
  • 150g salted pretzel sticks, broken into small pieces, plus a handful to serve (optional)
  • 100g shredded wheat, crushed
  • 100g chocolate-covered raisins
  • 100g salted peanuts, see tip, below
  • chocolate eggs, to serve

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Method

  1. Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.
  2. Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.

Recipe from Good Food magazine, April 2014

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