Here is the obligatory Easter recipe. I’ve gone old school with chocolate cornflake nests with eggs. I’m particularly pleased with myself because not only are these gluten-free, they are also vegan, which means all my friends can enjoy them (oh yeah baby)! Also, even a two year-old can help with this – obviously not the melting the ingredients bit, but stirring, paper case filling and ‘egg’ placement are all completely within the grasp of a toddler. As is the mixture, which means quite a lot might not make it into the paper cups, but no worries. As this is ‘no cook’ and egg-free there is nothing in here to worry about. And those ‘eggs’, well I couldn’t be more excited about those. Obviously milk chocolate is off-limits, so Cadbury’s mini eggs (the usual choice I would say) aren’t going to cut it. I looked into jelly beans. Jelly Belly do a natural range (which are apparently “buffed with beeswax” which might put off some vegans, but they do not have any animal-based ingredients) but the cost! Wow. That’s all I can say. Wow. So I did a little test with Jelly Tots – friend to the gluten-free AND the vegan (no gelatine as they use starch, but they appear on the Nestlé list of safe products for those avoiding gluten so I suspect it is corn derived). If you squish the Jelly Tot, between thumb and forefinger just a little bit, it bulges out and looks like an iddy, biddy, little egg. I give you nests AND eggs people. Happy Easter!
Easter nests (chocolate cornflake cake)
Prep time 10 minutes Cook time at least 1-2 hours (actually chilling time) Makes 12 servings
Line a 12-hole bun tin with paper cases
- 50g butter or dairy-free alternative (I used Pure Sunflower)
- 150g dark chocolate
- 75g golden syrup
- 100g gluten-free cornflakes
In a heatproof bowl over a small pan of simmering water (or in the microwave) melt together the chocolate, the butter or dairy-free alternative, and the golden syrup. Stir this occasionally to mix. While this is melting measure out the cornflakes into a large bowl. Also take the time to squish your Jelly Tots – a firm pinch between thumb and forefinger should create an egg shape. I usually go for three ‘eggs’ per cake, so you’ll need thirty-six in total. Remove the chocolate mix from the heat and stir into the cornflakes until they are completely coated. Spoon the mixture in equal amounts into the paper cases until it is all used up. Place the prepared Jelly Tots onto the cornflakes, in the middle of the ‘nest’ and press down slightly. Put the tray in the fridge for at least an hour – note that if you use a dairy alternative these will remain a little loose as it is not as solid chilled as butter.