It’s my birthday this week and I need a naughty treat!
Being from that land north of the border in the UK, I was brought up on delicious, hearty, if not ultimately the most healthy snacks. I am from the wilds of the country side, not a shop for 7 miles of my house so you need fuel in your belly whilst out adventuring.
I know full well that this dish is neither healthy, nor thrifty but I have seen these floating about the internet for a couple of years and for my birthday blow out I have decided to give them a go!
Honestly they are so rich and sweet you only need a quarter of a whole one before you collapse so maybe they are good value after all??
I have used butter in the recipe but you could use flora. I figured this is such a calorie disaster sod it, have butter!
Have a go guys! Its a lot of fun making these and they are ridiculously good!
- 6 Cadburys Cream Eggs
- 300g Milk Chocolate
- 170g Butter
- 175g Caster Sugar
- 4 eggs
- 120g Plain Flour
- 50g Cocoa Powder
- 2tsp Baking Powder
- 120g Butter
- 120g Icing Sugar
- 10g Cocoa Powder
- 9 inch cake tin
Essentially what we are doing is first making a sponge, which we are going to cool, blitz up and then add ingredients to that to make a dough. If you want to make this a gluten free or vegan treat (I have found a great vegan cream egg recipe here) simply make the appropriate chocolate sponge and set it aside to cool. It needs to be something that will bind well, so throwing in a banana to the mix wouldn’t go amiss.
Set your oven to 170 degrees C.
Combine your sugar and butter and mix till its light and smooth and lovely.
Add in the rest of the cake ingredients and mix till its smooth.
Pour into the cake tin and pop in the oven till its done. You want a skewer to come out clean from the cake. Check after 25 mins, took me about 35 mins.
Meanwhile take 100g of the chocolate and using the medium fine grater size grate it up into little curls and put in the fridge to get nice and hard.
Remove from the tin, and cool. I broke mine up on a cooking rack to get this done quicker.
Next I put it into a bowl and viciously attacked with a stick blender till it was like crumbs. This made a small mess so if you have a food processor use that.
Now add the rest of the butter, icing sugar and cocoa powder and mix it till its like a good solid dough.
Take your peeled Cream Eggs and wrap and good handful of the dough around them till they are sound and pleasing.
When they are all wrapped up in dough, put them on a plate and in the fridge to cool the butter and dough down so its harder.
Meanwhile melt the rest of the chocolate in a bowl and set aside.
Once chilled take the dough balls and chocolate curls out of the fridge. Dip the balls into the melted chocolate and mush it around with your hands till they are covered, then roll in the chocolate curls till they are all covered. This gets very messy, and you have to play around with the amount of chocolate to cover it with. Don’t drop the whole ball int he melted chocolate, this gets too warm and it goes mushy and yuk. dip the end in and spread it with your hand.
Put on a plate and into the fridge to cool.
Enjoy your mighty delicious Scotch egg with an appropriate drink! When you have recovered, don’t blame me for the sugar coma. You have been warned!