Chocolate and Bramley Apple NestsCourse: Dessert
100g/4oz light soft brown sugar
4 tbsp golden syrup
4 tbsp cocoa powder
225g/8oz Bramley apples, peeled cored and grated
75g/3oz porridge oats
25g/1oz milk chocolate
mini Easter eggs to fill
- Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Line a 12-hole patty tin with paper cake cases.
- Place the butter, sugar and golden syrup together in a pan, stir until the sugar dissolves. Remove from the heat, stir in the cocoa until smooth.
- Stir in the apples, oats and All-bran; mix well. Place heaped spoonfuls into the cake cases, making a hollow in the middle of each. Bake for 15-20mins. Cool in the tin.
- To decorate, melt the chocolate and spoon a little into each of the nests. Place a few mini eggs in each and leave until the chocolate sets.