• 50 g unsalted English butter, cubed
  • 1 tbsp cocoa powder
  • 50 g milk chocolate buttons
  • 2 tbsp golden syrup
  • 4 Sainsbury's wholewheat biscuits
  • 27 sugar coated chocolate mini eggs


  1. 1

    Put the butter in a heatproof bowl with the cocoa powder, chocolate buttons and golden syrup. Sit over a pan of simmering water and stir until melted. Remove from the heat and set aside to cool.

  2. 2

    Crumble in the wholewheat biscuits and stir gently. Divide the chocolate mixture between 9 shallow paper cake cases placed in a 12-hole cake tin. Make a slight dip in the middle of each nest and press in 3 chocolate eggs in each. Leave to set in the fridge for 1 hour.


    Cook's tip: you could use jelly beans as an alternative to mini eggs.

Nutritional Details

Each serving provides
  • Energy 1227kj 293kcal 15%
  • Fat 10.7g 15%
  • Saturates 5.8g 29%
  • Sugars 19.5g 22%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1779kj/425kcal

Each serving provides

41.0g carbohydrate 4.9g fibre 5.8g protein

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