Chocolate Easter egg nests are brilliant to make with children over the Easter holidays, and they are instantly a favourite with everyone who enjoys them. They can be made with a variety of cereals, which makes the recipe very flexible. Here’s how to make them.

The recipe involves 25 minutes of preparation and eight minutes of cooking. It has been given an easy rating and serves 12.


225g / 8oz chocolate, broken into pieces
Two tablespoons of golden syrup
50g / 2oz butter
75g or 3 oz of cereal: cornflakes, Weetabix, shredded wheat crushed, or puffed rice
Mini chocolate eggs for decoration


1. Place paper cupcake cases into a 12-hole cupcake tin.
2. Gently melt the chocolate, golden syrup, and butter in a saucepan, until the mixture is smooth.
3. Remove the mixture from the heat and add the cereal and mix well.
4. Divide the mixture between the paper cases and press two or three chocolate eggs into the centre of each nest.
5. Place in the fridge to chill for one hour, or until completely set.

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If you’re looking for a dessert to serve up after Easter Sunday’s lunch, consider making an Easter egg cheesecake, courtesy of BBC Good Food.

It’s an easy recipe that uses Easter egg chocolate (if you have any leftovers), and requires no baking – just chilling in the fridge overnight for best results.

The recipe involves 20 minutes of preparation and has been given an easy rating. The finished cheesecake serves 10.


Vegetable oil for the tin
200g digestive biscuits
80g unsalted butter, melted
250g chocolate mini eggs or leftover Easter eggs chocolate broken
400g full-fat soft cheese
150g icing sugar
One tsp vanilla bean paste
400g double cream

1. Oil a 20cm deep springform cake tin and line it with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix the crushed biscuits with the melted butter, then pour into the tin and press down. Chill in the fridge for 30 minutes.

2. Roughly chop half the chocolate mini eggs or chocolate easter eggs into small pieces. Using an electric whisk, mix the soft cheese with icing sugar and vanilla.
3. Clean the beaters, then in a separate bowl, beat the double cream to stiff peaks. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate and/or mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
4. The next day, release the cheesecake from the tin- you might need to run a butter knife around the edge of the tin to loosen the cheesecake from the tin.
5. Decorate the top of the cheesecake with the remaining mini eggs or chocolate. You could even melt a little chocolate and drizzle that across the top.

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