One for the kids, an easy to follow recipe.

A recipe for kids, make sure they wash their hands and that there is an adult present.

INGREDIENTS

For the cakes

150g soft butter or margarine
150g caster sugar
3 eggs
150g self raising flour
1 heaped tablespoon cocoa powder
grated zest of an orange

For the icing and nests

160g icing sugar
50g soft butter
1 tablespoon cocoa powder
1-2 tablespoons orange juice – from the orange you have just used
100g dark chocolate chips
1 tablespoon golden syrup
5-6 shredded wheat biscuits
Mini eggs

METHOD

1. Ask an adult to preheat oven to 170oc/Gas Mark 4 and put a shelf onto the centre runner. (Aga Roasting oven - shelf on oven floor).

2. Cream the butter and sugar until light and fluffy, beat in the eggs then fold in the flour, cocoa powder and grated orange zest. Beat well to mix.

3. Spoon the mixture into 12 muffin cases in a muffin tray, ask an adult to put the muffin tray into the oven and bake for 20-25 minutes, until springy, to check insert a skewer if it comes out clean the cakes are cooked. Transfer to a wire rack to cool.

4. While the cakes are cooking make the icing; cream the icing sugar, butter and cocoa powder together, adding the orange juice until you have stiff icing.

5. Ask an adult to melt the chocolate chips and golden syrup in a heatproof bowl over a pan if barely simmering water. Use your fingers to crumble up the shredded wheat and add to the melted chocolate mix, stir to mix.

6. Once your cakes have cooled spread the chocolate buttercream icing on top then arrange the chocolate shredded wheat mixture to look like nests and finish with 2 or 3 chocolate eggs.

If you prefer you can substitute the shredded wheat mixture for chocolate flakes, break them up and arrange them on the icing, top with chocolate eggs as before

April 2014