Creme Egg Scotch Eggs

Name: Creme Egg Scotch Eggs
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: 8 Cadbury Creme Eggs®; 250 g vanilla sponge; 200 g white chocolate; 150 g digestive biscuits; 60 g smooth, unprocessed almond butter; 1 tbsp honey; 0.5 tsp fine salt

A playful Easter twist on a British classic, these sweet 'scotch eggs' feature a gooey Cadbury Creme Egg center wrapped in a soft sponge cake and coated in crunchy biscuit crumbs. They are the perfect impressive treat for holiday parties and family gatherings.

Servings8 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

Cadbury Creme Eggs®
8
vanilla sponge
250 g
white chocolate
200 g
digestive biscuits
150 g
smooth, unprocessed almond butter
60 g
honey
1 tbsp
fine salt
0.5 tsp

Step-by-Step Instructions

Line a large baking tray with baking parchment. Unwrap the Cadbury Creme Eggs, arrange them on the tray, and place them in the fridge to chill thoroughly.

Place the digestive biscuits in a food processor and pulse until they reach a fine, sand-like consistency. Transfer the crumbs to a shallow bowl and set aside.

Crumble the vanilla sponge into the food processor and pulse for about 30 seconds into rough crumbs. Add the honey, almond butter, and fine salt, then blend again until the mixture is well combined and slightly sticky. Divide the mixture and roll into eight equal-sized balls.

To assemble, flatten one sponge ball into a circle roughly 8-10cm in diameter. Place a chilled Creme Egg in the center and carefully wrap the sponge mixture around it to fully enclose the egg. Repeat with the remaining eggs, return them to the tray, and chill for 10 minutes.

Melt the chopped white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the bowl does not touch the water) or in the microwave using short 20-second bursts, stirring in between.