Easter is coming so why not combine two amazing puddings, Chocolate nests and cheesecake.
There is no baking involved so it is even easier to make.
Everyone loved it when we served it up for pudding.
Give it a try and let us know what you think.
Ingredients
165g malt wheats
50g bran flakes
150ml milk
25g soft light brown sugar, plus ½ tsp
50g butter
230ml whipping cream
415g full-fat soft cheese
55g icing sugar
1 lemon, zested and juiced
3½ tbsp sprinkles
125g milk chocolate, chopped
60g mini eggs
Lets get started -
Line a cake tin.
Put 40g malt wheats in a bowl with the milk and the ½ tsp soft light brown sugar. Cover and chill in the fridge for 30 mins.
Meanwhile, blitz 125g malt wheats and the remaining brown sugar in a food processor until it resembles fine breadcrumbs. Transfer to a bowl.
Melt the butter in a small pan over a low heat, pour over the malt wheat crumbs and mix well.
Put into the cake tin and press down firmly with the back of a teaspoon. Transfer to the fridge.
Sieve the malty milk mixture into a bowl, pressing down on the cereal to squeeze out as much milk as possible and scraping the bottom of the sieve (you should have about 75ml).
Add 2 tbsp of the mashed cereal in the sieve to the milk (discard the rest).
Add the cream and whisk for 1-2 mins with an electric whisk until soft peaks form.
In a separate bowl, whisk together the soft cheese, icing sugar, lemon zest and enough lemon juice to loosen without becoming runny.
Fold through the cream mix and 3 tbsp sprinkles.
Spoon the mixture over the base. Smooth the top. Then transfer to the fridge to chill for 5 hrs.
Meanwhile, make the nests. Get a fairy cake tin. Rub the remaining 50g bran flakes with your fingertips until roughly crushed.
Melt the chocolate in a bowl in the microwave. Stir the bran flakes through the chocolate to coat, then divide between the paper cases.
Press the centres with a spoon to make indentations. Scatter over the remaining sprinkles and pop 3 mini eggs in each nest.
Transfer to the fridge for 1 hr to set.
When the cheesecake has set, carefully remove it from the cake tin, smooth the sides with a palette knife, then transfer to an airtight container and return to the fridge.
When you’re ready to serve, remove the nests from their tray and arrange them on the cheesecake bases.
Will keep in an airtight container in the fridge for up to 3 days.
