Got spare mini eggs and chocolate lying around? (this never happens to me either, I always eat all my chocolate eggs) Well this is a great recipe for using up any spare Easter chocolate. It’s a really easy and fun recipe, and is especially good for making with kids (something to fill the time on the long bank holiday), they will love mixing in the cereal and decorating the cakes. If you prefer you can switch the cornflakes for gluten free puffed rice or decorate it with whatever decorations and chocolate you have lying about. You may think that the salt is an unusual ingredient but i think it really brings out the chocolate flavour.

Gluten Free Easter Chocolate Cornflake Nests

Prep time: 30 minutes

makes: 10

Ingredients:

115g plain chocolate

115g milk chocolate

2 tbsp golden syrup

50g butter

75g gluten free cornflakes

1 large pinch of coarse sea salt

30 mini eggs

Optional: multi coloured sugar strands & edible glitter

Line a cupcake tin with paper cases.

Break up the chocolate into squares and place in a pyrex bowl with the butter and golden syrup. Put the bowl over a pan of boiling water (don’t let the water touch the bottom of the bowl) and stir the mixture until it’s smooth and melted.

Remove the bowl from the heat and gently stir in the cornflakes. Stir until all the cereal is coated with the chocolate mixture. You have to be a bit more gentle with gluten free cornflakes as they can be a bit more fragile.

Divide between the cupcake cases then add three mini eggs to each cake. Top with the sugar strands and glitter.

Put the cakes in the fridge for 1 hour to allow them to set.