In the British Navy, 'Chicken on a Raft' was egg on toast and, very fittingly, Hannah has borrrowed the concept for this Easter recipe.
These yummy child-friendly Easter Tweets may also be known as 'Chicken on a Raft' too, if you prefer!
Makes 8 servings.
Available from British Corner Shop
- 50g of Silver Spoon Caster Sugar
- 1 tablespoon of Lyle's Golden Syrup
- 110g of McDougalls Plain Flour
- 15g plus 1 tablespoon of Bournville Cocoa
- 1/2 a teaspoon of Dr Oetker Baking Powder
- 75g of Silver Spoon Icing Sugar
- 100g of Cadbury Dairy Milk
- 4 Nestle Shredded Wheat
- 24 Cadbury Mini Eggs
To be Sourced Locally
- 100g of Butter
Heat the oven to 160°C.
Cream together 50g of the butter with the caster sugar, adding the golden syrup and stirring well.
Sieve in the flour, 15g of the cocoa and the baking powder, mixing until you have a thick paste.
Turn onto a flour or cocoa covered board and knead briefly.
Roll out until 5mm thick and cut into 8 squares.
Bake for 15 - 20 minutes and then cool thoroughly.
To make the icing, cream the remaining 50g of butter with the icing sugar.
Then mix a tablespoon of cocoa with a little water until you have a smooth paste and add to the icing.
For the nests, melt the chocolate in a bowl over barely simmering water until smooth and glossy.
At that point, crumble in the Shredded Wheat, ensuring that it is well coated.
Form into 8 little nests and cool until solid.
Finally, place 1 or 2 teaspoons of the chocolate icing on each square to secure your nest and then fill with eggs.
For a different adult treat, you could sandwich squares together with the icing.
For children, the Shredded Wheat nests alone are irresistible!
Video - Making Easter Nests
British Corner Shop chef Hannah Freeman shows you how to create these delicious Easter treats.
Recipe Date: 20th March 2012.