Creme Egg Cornflake Cakes
Prep time
Total time
Serves: 15 pieces
  • 300g chocolate (use milk, white or dark)
  • Creme Eggs (or mini creme eggs too!)
  • About 250g cornflakes (they're very light so that's a lot! - alternatively just pour a random amount into the bowl like normal)
  1. Prepare two large cookie or roasting tins by lining them with tin foil or baking parchment. Unwrap your creme eggs or mini creme eggs, cut in half and set aside.
  2. In a large heatproof bowl, melt your chocolate (break it into chunks first if it's a solid bar). Melt on 30 second intervals on high in the microwave, stirring after each interval.
  3. Pour the cornflakes into the melted chocolate and stir happily until everything is joyfully coated in glistening chocolate. Sample the mixture just in case its somehow become poisoned between the microwave and your work surface.
  4. Dollop 2 or 3 tbsp or cornflake mixture onto the tray for each cornflake nest, using the spoon to push a hole in the centre for your Creme Egg to sit in.
  5. Chill for around 30 minutes in the fridge, then EAT!
Recipe by Kerry Cooks at