Gluten Free Chocolate Cornflake Easter Nests

Place the cornflakes in a large bowl and set aside.

In a smaller bowl place the chocolate (broken up if it was a bar) along with the golden syrup and margarine.

Melt the chocolate either using a bain marie (the bowl over a pan of bowling water) or in a microwave in 30 second blasts. Heat until all the chocolate is melted and combined with the butter and golden syrup, almost like a smooth, glossy sauce.

Pour the chocolate into the cornflakes and mix until all the flakes are coated in the chocolate.

Line a cupcake tin with cupcake cakes, add a good heap (about 1.5-2tbsp of the cornflakes) to each case then top up with any remainder.

Create a small well in the middle of each cornflake cake and press 3 mini eggs into the indent.

Place the tray in the fridge for at least an hour to set then they are ready to eat!