Ingredients
Method
- Get crushing. Tip your Shredded Wheat into a large bowl and crush it with your hands into rustic little twigs. Not dust — we want texture. Think bird-built, but chic.
- Melt the magic. Add the butter and golden syrup to a pan and heat gently, stirring now and then, until the butter melts into a glossy, golden puddle. Low and slow — no rushing the good stuff.
- Chocolate time. Take the pan off the heat and tumble in your finely chopped milk and dark chocolate. Stir patiently until it melts into a smooth, shiny river of chocolatey bliss.
- Bring it together. Pour that molten mixture over your crushed cereal and mix until every twig is coated in chocolate. It should look gloriously messy and irresistible.
- Shape your nests. Using two spoons (or a cookie/ice cream scoop if you’re feeling efficient), scoop little mounds onto a lined tray. Gently nudge the centre to create that classic nest shape.
- Crown them. Press three Easter eggs into the middle of each nest — or more, we’re not judging. This is your moment.
- Chill out. Pop them in the fridge until set and firm. The hardest part? Waiting.
- Devour.Once solid, try to eat just one.
Notes
I love using a mix of dark and milk chocolate for that perfect balance — rich but still creamy. But honestly? Make it your own. Go all dark (around 350g) for something deeper and less sweet, or all milk (about 500g) if you’re leaning full nostalgic comfort. Or play around with your own blend — there are no chocolate police here.
If you want it slightly more polished for a recipe card:
I use a combination of dark and milk chocolate for balance, but you can use 350g dark chocolate for a richer finish, 500g milk chocolate for a sweeter nest, or any combination in between to suit your taste.