Sweet Easter Treat

"These springtime treats were inspired by the robins nesting in the kitchen window box. We secretly watched them for months, careful not to disturb the nesting pair and eager for the eggs to hatch. Sadly, they never did and the parents eventually abandoned the nest, but in their wake they left behind a real treat. I still think of these robins and wish them success in the future." - Chloe Timms, Salted Caramel Dreams

Robin's Nests

Makes 12

8 shredded wheat biscuits (175 g/6 oz)

225 g (8 oz/1 cup) caster (superfine) sugar

75 g (2½ oz/scant ⅓ cup) salted butter

400 g (14 oz) tinned condensed milk

1 tsp sea salt

75 g (2½ oz) good-quality milk or dark chocolate

12 tbsp Classic Salted Caramel Sauce (see below), at room temperature

mini chocolate eggs, to decorate

For the full recipe go to Cooked.com

Classic Salted Caramel Sauce

Most recipes in this book rely on this mother recipe, so add it to your

repertoire before you venture any further. It’s such a wonderful

sauce, coppery, thick and scoopable at room temperature, and silky

smooth when warmed. I’ve noted down a few simple adaptations,

but do experiment – the world is your... um ... sticky, caramel oyster.

Makes 500 g (1 lb 2 oz)

200 ml (7 fl oz/scant 1 cup) double (heavy) cream

¾ tsp sea salt

225 g (8 oz/1 cup) caster (superfine) sugar

3 tbsp glucose syrup 4 tbsp water

65 g (2½ oz/generous ¼ cup)

salted butter

 

For the full recipe head to Cooked.com

Salted Caramel Dreams by Chloe Timms is available now in shops and online from Amazon.