Cadbury Eggs Transformed into Scotch Creme Eggs

Cadbury Eggs Transformed into Scotch Creme Eggs

CADBURY CREME EGGS IN SEASON

Easter is just around the corner people! Well, not quite, but those delicious Cadbury Creme Eggs are appearing on shelves once again.  A little too early to buy them?  Yes, of course.  But what if we gave you a reason to buy them.  An unnamed baker out there came up with a delicious recipe containing them. They are called the Scotch Creme Eggs. It’s just like a regular Scotch egg, but who knows what that is?

SCOTCH EGGS ARE A THING

So a Cadbury creme egg differs from a Scotch egg in only a few ways. The Scotch egg wrapped in a mixture of flour, cornflakes, and breakfast sausage.  A delicious breakfast treat.

CADBURY CRÈME EGGS ARE BETTER, EASILY

The wonderful treat, is a Cadbury creme Egg surrounded by chocolate cake and a buttercream before being smothered in melted and grated chocolate.

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BELOW LETS GET TO THE INGREDIENTS

  • 6 Cadbury Creme eggs
  • One cup milk chocolate

Cake mixture (or just buy your own):

  • 7/8th cup softened unsalted butter
  • 7/8th cup caster sugar
  • 4 medium eggs
  • 1 cup flour
  • 1 tsp baking powder
  • ½ cup cocoa powder

Buttercream:

  • 1 cup softened unsalted butter
  • 1 cup icing sugar

HERE ARE THE DIRECTIONS

  1. Preheat oven to 320 degrees and grease or an 8 inch cake pan.
  2. Mix the butter and sugar, into a cream. When light in texture, add the rest of the cake mix remember to sieve the flour and cocoa powder to reduce clumping. If the batter is too thick, add a splash of milk or water.
  3. Pour the mixture into the cake tin, spreading evenly. Place in the oven and bake for around 25 minutes, until the cake is firm and springy.
  4. Take the cake out of the oven and allow to cool for 15 minutes.
  5. Once the cake is cooled, remove from the tin and chop in a food processor until it resembles breadcrumbs.
  6. Add the remainder of your butter, icing and cocoa, mixing until a firm dough is formed (similar to a pie pastry).
  7. Take handfuls of the dough, encase each Creme Egg and roll into fist-sized balls.
  8. Place each egg on to a plate covered with baking paper, pop into a fridge to chill.
  9. While the dough balls are cooling, grate ¾ cup of chocolate into a bowl. Melt the remaining chocolate in a bowl over a pan of hot water, or in a microwave, until lumps have melted.
  10. Once firm, take your dough balls out of the fridge and dip into the chocolate mixture. Roll the eggs in the grated chocolate, covering the entire surface, and place back on to cooling try.
  11. Cool your Scotch Creme Eggs in the fridge for 10 minutes and serve.

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