Easter egg nests
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Ingredients
240g self-raising flour
120g caster sugar
120ml milk
1 egg
4 tbsp drinking chocolate powder
120g butter, melted
To decorate:
50g milk chocolate, broken into small, even pieces
200g icing sugar
2½ tbsp cocoa powder
100g butter, softened
1 tbsp milk
2 crumbly chocolate bars such as a Flake, broken up
small coloured eggs
Method
Preheat your oven to 200°C and pop 12 bun cases into a bun tin.
Mix the flour and sugar together. Stir in the milk and egg until combined. Stir in the drinking chocolate then the melted butter. Scoop the batter into the prepared tin.
Bake for 20 minutes until baked through. Allow to cool completely on a wire rack.
Melt the chocolate in a heatproof dish above some boiling water, making sure not to let the steam into the chocolate. Set it aside.
Whip the sugar, cocoa powder, and butter until fluffy. Whisk in the melted chocolate and the milk.
Spread some icing onto the top of each bun and use this to stick the crumbly chocolate and eggs onto.
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