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The twins hijacked the kitchen this week as they're now off school for the Easter break. I love it when they get involved as they're both keen cooks and make an entertaining double act.
This recipe involves a lot of chocolate and shredded wheat. The shredded wheat playing a large role in the textural experience which really makes this both an attractive and taste-bud titillating treat. No children were harmed in the making of this blog as they were strictly limited to one nest each before brushing their teeth. There were many nests left spare for their friends so James and Jack were very popular.
Ingredients:
200g dark chocolate
200g milk chocolate
100g butter
100g golden syrup
8 full size original shredded wheat
240g mini eggs
Method:
Line 2 baking trays with parchment paper.
Crush the shredded wheat in a large bowl. Finely chop the chocolate.
Heat the butter and golden syrup on a low heat stirring until melted. Take off the heat, add the chopped chocolate and stir until the chocolate is melted. Pour this over the shredded wheat and gently mix until all the shredded wheat are completely covered in chocolate.
Scoop spoonfuls of the mixture onto the prepared trays, then add the mini eggs.
Place in the fridge for an hour or more to set.
Enjoy.
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Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
