Easter nest ‘cake’ is an easy dessert to make (2025)

LONDON – Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also returning, prompted by the occasion and a crowd to feed, are the seasonal bakers, rested from the holidays and re-energised for spring.

Easter is an opportunity to bake for loved ones, and this recipe for charming Easter nest “cakes” is an opportunity for beginning bakers alike.

Humble nest cakes, Britain’s favourite Easter dessert, are a no-bake medley of chocolate, butter and crunchy cereal, filled with candy, preferably chocolate eggs. A mainstay of school bake sales and family get-togethers, they are one of the first things young British cooks learn to make and cannot be easier: just melt, stir, portion, and then chill until firm.

The origins of the Easter nest can be traced back to World War II. A recipe for “Chocolate Crisplets” appeared in the 1941 Mixed Grill Of War Time Recipes booklet, calling for “some unrationed chocolate spread” to be melted and mixed with “enough cereal” until “stiff,” then left to set. The vague instructions – no measurements or specific cereal named – remain typical today.

The exact make-up of an Easter nest varies from family to family, and debates continue over the “right” cereal to use – shredded wheat (for the most realistic-looking nest), Rice Krispies (undoubtedly delightful) or cornflakes (my pick) – as well as the addition of golden syrup and butter.

But when it comes to decoration, there is one universally respected rule: Keep it kitsch. The more miniature Easter paraphernalia, from chocolate eggs to tiny plastic chicks, you can pile on, the better.

Chocolate Easter Egg Nests

Ingredients

• 70g unsalted butter
• 55g golden syrup, such as Lyle’s, or light corn syrup
• 220g milk chocolate, chopped, or chocolate chips (about 1¼ cups)
• ¼ to ½ tsp salt
• 130g cornflakes
• Candy-coated mini chocolate eggs, for decorating (see Tip)

Method

1. Line a standard 12-cup muffin tin with paper liners.

2. Melt butter and syrup in a medium saucepan over medium-low heat, swirling the pan to help the mixture melt evenly for 2 to 2½ minutes. It should be slightly bubbling. Remove from the heat, then add the chocolate and salt. Stir until fully melted.

3. Pour the cornflakes into the melted chocolate and stir until completely and evenly coated. Some of the cornflakes will break down; this is good and will help the texture of the final nests. Using a cookie scoop or spoon, divide the mixture evenly among the lined muffin cups, pressing down the centre of each. Go over each nest again, making a slight indent in the middle.

4. Fill each nest with chocolate eggs. If your eggs are foil-covered, add them later so they do not stick. Refrigerate to chill completely until each nest can be lifted out in one piece, about one hour. Don’t leave them in too long, or they’ll set too hard.

5. Serve in their paper liners, or remove the liners and put the nests directly on a plate. Keep in an airtight container at room temperature for up to five days.

Makes 12 chocolate nests

Tip

Candy eggs, sometimes labelled robin’s eggs, are available during the Easter season at supermarkets and pharmacies. Cadbury, Whoppers and M&M’s are colourful options. NYTIMES

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