My Mum learnt how to make this dessert and many more when they moved to Kenya.  She would often make the mixture and make cornflakes clusters on a cake liner and serve it as a chocolate.  I was so proud of her for making us chocolates.  This year I made the mixture with my grandson and we made it into a bird’s nest for easter.

 

 

 

 

 

 

 

Ingredients

• 3         oz butter
• 4         oz plain milk chocolate
• 2         tsp golden syrup
• 4         cups cornflakes

For the Easter Basket:

• Small Easter Eggs

Instruction

1. On low heat melt the chocolate.
2. Add the butter and stir till the butter has melted.
3. Add the rest of the ingredients and mix well.
4. Grease a muffin tin,  put 3 tbsp of mixture and spread it in the muffin tin, making it hollow in the centre.
5. Let it set for a few hours.
6. Take a hairdryer and warm the bottom of the muffin tin.  Carefully take the baskets out.
7. Put a few easter eggs in it.

• 500     ml whipping cream
• Fruit    Apple or Pear, fresh or canned

Instructions

1. Grease 2 x 8” cake pans.
2. Divide the mixture into the 2 pans, press it with the back of a spoon and let it set for 6 hours or overnight.
3. Take a dryer warm the bottom of the pan and turn it over on a plate.
4. Sandwich the 2 with half the whipped cream and fruit.
5. Spread the rest of the cream on top and decorate with the remaining fruit.