Lightly grease a 12-hole bun tray with margarine and set aside.

Melt milk chocolate, block margarine, and golden syrup in a saucepan over low heat, stirring for 5-7 minutes until smooth.

In a large bowl, combine cornflakes and pour the melted chocolate mixture over them. Fold gently until evenly coated.

Spoon the mixture into the bun tray, pressing down gently to form nests.

Press chocolate mini eggs into the center of each nest while warm.

Refrigerate for 1-2 hours until chocolate is fully set.

Remove from fridge, allow to soften slightly, and serve.