Easter Nests

Easter doesn’t feel like Easter with out some nest cakes. They’re literally one of the easiest ‘bakes’ on the planet. Most recipes normally tell you to use rice krispies or cornflakes but I find that shredded wheat creates a better nest like effect! The mix of chocolate, drinking chocolate, butter and golden syrup is super tasty.

Ingredients:
Makes 12- 15 nests

  • 200 g Milk Chocolate 
  • 200 g Dark Chocolate 
  • 100 g Unsalted Butter
  • 100 g Golden Syrup
  • 1 tablespoon Drinking Chocolate
  • 150g Shredded Wheat 
  • 80g packet of Mini Eggs

Method:

  1. In a large saucepan add your butter, chocolate and golden syrup on a low heat until melted. Then stir in your drinking chocolate.
  2. Crush your shredded wheat into small pieces and then stir into your chocolate mixture.
  3. Line a baking tray with baking parchment. Scoop your chocolate/shredded wheat mixture into little nest shapes and lay out on the tray, then add your mini eggs on top to decorate.
  4. Leave to set in the fridge for at least 5 hours.

Giant Jaffa Cake

This giant Jaffa cake is perfect for all Jaffa lovers! It really does look and taste like the real deal, and is fundamentally a large orange sponge covered with a layer of orange jelly and then a layer of chocolate. Delicious. I made this for my best friends birthday as she loves Jaffa cakes!

You’ll need a cake tin with a 23cm diameter and a small saucepan (with a diameter slightly smaller than 23cm)

Ingredients:

  • 67.5g orange jelly cubes (half of a standard pack)
  • 125g self raising flour
  • 125g caster sugar
  • 125g butter (at room temperature)
  • 2 eggs
  • zest of 1 orange and 1 tablespoon juice
  • 65g milk chocolate
  • 65g dark chocolate

Method:

  1. Line your cake tin with baking parchment and preheat your oven to 180C/160C fan/gas 4.
  2. First prepare your cake. In a mixing bowl, beat together the butter and sugar with an electric whisk, until light and fluffy. Add your eggs one at a time and beat again until combined.
  3. Sift in your flour, orange zest and juice and fold the mixture together. Pour your mixture into your cake tin and bake for 20-25 minutes until golden brown and cooked through (use a fork or spaghetti stick to check, if it comes out clean, it’s cooked!)
  4. Meanwhile, prepare your orange jelly according to the instructions on the packet. Pour your jelly into your small saucepan and leave to set in the fridge for 1-2 hours, until solid.
  5. Once you are ready to assemble your cake, melt your chocolate in a glass/heatproof bowl over a simmering saucepan of boiling water, stirring continuously so the mixture is smooth (you can also melt in the microwave on a low heat for 2-3 minutes, pausing to continuously stir). Leave your melted chocolate to cool at room temperature for 15 minutes before you assemble your cake.
  6. Carefully place your jelly mix on top of your cake. You can do this by placing the saucepan upside down over the cake and gently tapping it. This can be quite fiddly so be patient!
  7. Drizzle your melted chocolate over the jelly and cake and smooth over so it looks like a jaffa cake. Leave to set in the fridge for at least 2-3 hours, ideally overnight.