Chocolate tiffin Easter nest

Frances Quinn’s fridge cake makes a great novelty centrepiece. Make the ‘nest’ from pretzels, peanuts and raisins, and fill with chocolate eggs

  • Prep:30 mins
    Cook:15 mins
    plus chilling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 519
  • fat 34g
  • saturates 18g
  • carbs 42g
  • sugars 23g
  • fibre 6g
  • protein 8g
  • salt 0.6g


  • 150g unsalted butter
  • 50g golden syrup
  • 1 tsp vanilla extract
  • 400g dark chocolate, finely chopped
  • 60g Cadbury's Dairy Milk chocolate
  • 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate )
  • 150g salted pretzel sticks, broken into small pieces, plus a handful to serve (optional)
  • 100g shredded wheat, crushed
  • 100g chocolate-covered raisins
  • 100g salted peanuts, see tip, below
  • chocolate eggs, to serve


Clear out your storecupboard

This recipe can be adapted to use up odds and ends. Try swapping a quantity of the dry ingredients for broken biscuits, mini marshmallows or dried fruit. If you’re serving this to children and want to keep the salt levels down, replace the salted peanuts with plain peanuts.


  1. Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.

  2. Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.

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