Cadburys Creme Scotch Eggs
Cadbury creme scotch eggs is what everyone is talking about this Easter! I didn’t come up with this great idea of stuffing a creme egg in the centre of some sponge, covering it in chocolate, making it look like a scotch egg; however, I’ve come up with my own recipe for making one! I recommend you giving it ago! Takes time to do, but it’s worth it! Great for gifts this Easter!
300g Milk Chocolate
6 Cadbury Creme Eggs
150g Unsalted Butter
43g Cocoa Powder
150g Self-Raising Flour
140g Caster Sugar
125g Unsalted Butter
250g Icing Sugar
1 tbsp Cocoa Powder
- Firstly, make the cake mixture. Turn the oven on to 180 degrees. Beat the butter and sugar together, until pale and fluffy. Beat 1 egg at a time, into the mixture, until well beaten. Beat in the flour and cocoa power, until well combined. Pour cake mixture into a cake tin and bake in the preheated oven for 40 – 45 minutes. Test the centre with a skewer to check if done before taking it out.
- While the cake mixture is cooling, make the buttercream. Beat the butter until pale and fluffy. Add the icing sugar slowly, beating after every addition. Add the cocoa powder. Beat well until a soft buttercream has formed. Put aside.
- Once the cake mixture has cooled, bread into breadcrumbs using your fingers or a food processor. Stir in the buttercream, until well combined.
- Grab a handful of buttercream cake mixture and wrap it around the creme egg, forming a large bowl. Repeat this with the reminding 5 eggs. Place in the fridge and leave to harden for 30 minutes.
- While waiting for the 6 eggs to harden; grate 50g of milk chocolate with a grater, and place aside.
- Melt 250g of the milk chocolate following my how to melt chocolate method. Remove the cold eggs from the fridge and pour the melted chocolate over the top. The sprinkle on the grate chocolate, covering the whole egg.
- Leave to set in the fridge for 1 hour, or overnight at room temperature.