Spring has finally sprung, and I for one could not be happier. It is the season that seems to shake the world back to life; blossom fills the trees, daffodils brighten up flowerbeds and, refreshingly, the grey of the sky is replaced by a fresh, crisp blue. Well, that’s the theory...
Today unfortunately, the Sheffield sky seen from my window leaves a lot to be desired. As do the puddles currently making the pavement an obstacle course for many an optimistic person, taken by surprise in their supposedly spring suitable footwear. And seeing that this is meant to be the season to be optimistic, the rain is swiftly washing away the spring in my step.
So, as a tried and tested method of soothing almost all woes, comfort eating is a must. And what could possibly be called upon to revive my spirits at this time of year, but another of spring’s joyous new arrivals, the world’s ridiculous obsession with chocolate. Awarded the title of one of the greatest holidays of the year by many chocoholics (special mention here to Miss Kate Yardley, the most dedicated chocolate lover I know) Easter is heaven for anyone with a sweet-tooth and need for an excuse to eat their bodyweight in Cadburys. Although I don’t quite understand the connection between the resurrection of Jesus and eating Mini Eggs until your jaw aches, I am definitely not complaining.
So, as an antidote to the depressing drizzle that is dampening my spring mood, a dose of ridiculously easy but totally delicious chocolate nests are just what is required. Cradling speckled pastel eggs, their kitschness is definitely part of their appeal, happily making your day at least a little bit brighter. They fill that Easter-time yearning for chocolate deliciously and take less time to throw together than to read this post, perfect...
Chocolate Easter Egg Nests (makes about 15)
2 tbsp Golden Syrup
225g Milk Chocolate
100g Cornflakes (or about 6 shredded wheat for a more nest-like look!)
Packet of Mini Eggs
Melt the chocolate and butter in a glass bowl over a saucepan of simmering water.
Add the golden syrup and then mix in the cereal until it is entirely coated in chocolate.
Put about 2 teaspoons of mixture in each bun-case and nestle a few mini eggs on top.
Leave to set in the fridge for about an hour; EAT!
P.s As I finish writing this, the sun has finally reappeared and the sky is blue once more...Who said food couldn’t solve everything?!