Frances Quinn’s Chocolate tiffin Easter nest

Chocolate tiffin Easter nest

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • 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: per serving (12)
NutrientUnit
kcal519
fat34g
saturates18g
carbs42g
sugars23g
fibre6g
protein8g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
CLEAR OUT YOUR STORECUPBOARD

This recipe can be adapted to use up odds and ends. Try swapping a quantity of the dry ingredients for broken biscuits, mini marshmallows or dried fruit. If you’re serving this to children and want to keep the salt levels down, replace the salted peanuts with plain peanuts.

Goes well with

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    Rating: 5 out of 5.2 ratings
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