Chocolate tiffin Easter nest

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

Prep:30 mins
Cook:15 mins
plus chilling

Serves 12
Easy

Nutrition per serving

kcal 519
fat 34g
saturates 18g
carbs 42g
sugars 23g
fibre 6g
protein 8g
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

Tip

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.

Method

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.
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.