Giant Chocolate Cornflake Cake (Easter Cake) with Mini Eggs

8 standard portions

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Ingredients

• 100 g butter ((£1.69/2)=(£0.85))
• 150 g golden syrup ((£1.28/5)=£0.26))
• 300 g milk chocolate, chopped ((£1.35))
• 150 g cornflakes ((£0.75/3)=(£0.25))
• 35 g butter ((£1.69/7)=(£0.08))
• 60 g golden syrup ((£1.28/10)=(£0.13))
• 115 g dark chocolate, chopped ((£1.30))
• 75 g mini marshmallows ((£1.40/2)=(£0.70))
• 100 g biscuits, I used digestive/ginger biscuits, roughly broken ((£0.70))
• 75 g raisins ((£1.25/5)=(£0.25))
• 1 white chocolate chick lolly ((£1.00))
• 4 white hollow Easter eggs, small ((£1.00))

Method

1. Start by lining the base and sides of a 20cm loose bottom or spring form cake tin with baking paper .
2. Then melt the butter and golden syrup in a medium pan. When melted, stir in the milk chocolate and heat very gently, stirring until the chocolate has melted. Lightly crush the cornflakes with your hands just to make the flakes a little smaller, then stir them into the chocolate mixture until well coated. Press the mixture around the sides of the tin. Chill in the fridge.
3. To make the filling, melt the butter and golden syrup in a medium pan. When melted, stir in the dark chocolate and heat very gently, stirring until the chocolate has melted. Allow to cool a little, then stir in the marshmallows, broken biscuits, and raisins. Spoon into the centre of the nest and place in the fridge to set for 1 hour. Decorate with the chick and eggs and tie ribbon around the outside
4. Tip to add in the helpful tips section about chopping the chocolate to prevent burning. Also have a separate point about the low low heat.