This weekend, I had a bit of a cooking disaster. I attempted a beer, chocolate and salted caramel cheesecake and spent hours carefully measuring ingredients, boiling caramel and crushing pretzels to make the base. It was a labour of love. It was also disgusting.
The problem with cooking, like all skills, is that there is a certain amount of failure built in. I want to push myself in the food stakes, but with that comes the increased risk of burnt, curdled and just plain gross food coming out of my kitchen.
So, on Sunday I promptly tipped the cheesecake in the bin and abandoned any high and mighty ideas in favour of this childhood favourite. Completely delicious and completely impossible to screw up.
This isn't really a recipe - having just three ingredients and about as many steps to follow - but I did want to share it with you. Cornflake cakes are a staple of any child's baking repertoire, but using Shredded Wheat make perfect little Easter nests. This is a fun weekend project with kids, or for adults who just want an excuse to gorge themselves in the name of the changing seasons. So good and super fun.
As an aside, Shredded Wheat is usually the devil's work - the sogginess and lack of flavour totally grosses me out - but these cakes are proof that everything is better covered in chocolate. Don't you agree?
- 200g milk chocolate
- 85g Shredded Wheat (about 4 batons (?!))
- 1 pack of Mini Eggs
- Cupcake cases
2. Place the chocolate in a bowl over a saucepan of simmering water. Stir occasionally and remove when melted.
3. Tip in your crushed Shredded Wheat and stir together until it's all covered with chocolate.
4. Spoon the mixture into cupcake cases. Use the back of a teaspoon to make a little well in the middle of each cake. Place 2-3 Mini Eggs in the centre of each cake.
5. Leave in the fridge for 2 hours to chill.