Our charity team has been sending out weekly baking tutorial videos to our trainees to keep them inspired and learning new skills, so we thought we would show you this weeks bake - Easter Nests - taught by our incredible Bakery Tutor Rachel (@its_rachel_s)!
Due to their circumstances, many of the women in our programmes don't have traditional kitchen setups, equipment or finances to buy loads of ingredients. So we aim to make the recipes we send to them as accessible as possible. Also, during this time when many of us are struggling to find basic baking ingredients like flour & eggs, we're trying to provide recipes like this one that doesn't contain either!
Who doesn’t love Easter Nests? The team here certainly DO and this week our trainees have been learning how to make not one but TWO types of Easter Nests. You can use the below recipe to bake along with Rachel over on our IGTV and find the second recipe here.
Salty Peanut and Pretzel Nests
(Makes 12)
Ingredients
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2 Snickers bars (or 3 smaller ones)
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150g Dark chocolate, broken into small pieces
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40g Peanut butter
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20g unsalted butter (not mentioned in the video)
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90g Shredded Wheat breakfast cereal
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50g Salted pretzels
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Pinch of salt
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Mini chocolate Easter eggs
Method
1. Line a fairy cake tin with 12 fairy cake cases (cupcake or muffin cases work here too!)
2. Cut the Snickers bars into small pieces and place in a saucepan. Add the dark chocolate, peanut butter, butter and a large pinch of salt to the pan. Place the pan over a very low heat, stirring regularly until it’s all melted together and to avoid it burning. Alternatively put them into a heatproof bowl and microwave, 30 seconds at a time and stirring regularly, until they’ve all melted together.
3. In a separate bowl crush the shredded wheat and break up the pretzels into smaller pieces. Tip this rubble into the pan of chocolate and stir thoroughly together, making sure it’s all coated in chocolate.
4. Using two dessert spoons, fill each of the cake cases with a mound of the chocolate mixture. Use a teaspoon to press each one down and make a well in the middle of each mound. Fill the well with chocolate eggs and leave to set in the fridge for 30 minutes-1 hour.
