Strictly speaking this is not of course a craft, but hey, it's Easter and making these must surely be a young child's rite of passage.
Anyway, it's such an easy recipe, and involves chocolate, and who can resist that?
Yum! Yum! |
Equipment:
- Baking tray
- Muffin cases*
- Silicone spatula
- Saucepan
- Mixing bowl
- Hob
*The original recipe calls for 10 paper cases. I use 12, as although it's nice to have great chunky cakes, I think a little goes a long way, especially with little ones! If you'd like yours to be bigger, I'd suggest using one and a half times the amounts given above, except for the pack of Mini Eggs.
Ingredients:
225 g Chocolate
50 g Margarine/Butter
2 tbs Golden Syrup
100 g Cornflakes
1 pack Mini Eggs
Safety Notes:
1. If doing this with young children, you may wish to do the heating and stirring part yourself. If you allow children of any age, please supervise carefully. Obviously you want to avoid the children being burnt by the pan as it heats up and once it's been taken off the heat and also be aware of the danger of catching hair/clothing on the flames.
2. With younger children, you may want to halve the mini eggs, lengthways (as we do with grapes at toddler group), to reduce the chance of choking. However, take care, as Mini Eggs shells are brittle and quite tricky to halve with a sharp knife!
Method:
1. Place the muffin cases in a baking tray.
2. Place the chocolate, margarine and golden syrup in the saucepan. Gently heat the mixture, stirring the ingredients with the spatula as they melt.
3. Place the cornflakes into a mixing bowl and add the mixture from the saucepan. Mix together, thoroughly.
4. Spoon the mixture into the paper cases.
5. Make a little well in each little blob of mixture, to form the 'nest' shape.
6. Place 3 mini eggs in each 'nest'.
7. Place in the fridge to allow the chocolate to harden.
Recipe taken from Topmarks
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