Frances Quinn’s Chocolate tiffin Easter nest

Chocolate tiffin Easter nest

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 15 mins plus chilling


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: per serving (12)

  • kcal519
  • fat34g
  • saturates18g
  • carbs42g
  • sugars23g
  • fibre6g
  • protein8g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 150g unsalted butter
  • 50g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 1 tsp vanilla extract
  • 400g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 60g Cadbury's Dairy Milk chocolate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate )
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 150g salted pretzel sticks, broken into small pieces, plus a handful to serve (optional)
  • 100g shredded wheat, crushed
  • 100g chocolate-covered raisin
  • 100g salted peanut, see tip, below
  • chocolate eggs, to serve

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dhanendran's picture
21st Apr, 2015
Looking forward to trying this.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?