Scotch Cream Eggs

Anyone who knows Mary from the COOK office will tell you she is somewhat of a chocoholic. For Easter, we’re sharing a recipe she made recently. “I won’t lie,” Mary says, “they are a faff to make, and somewhat time consuming – but they’re a pretty cool Easter treat.”

Ingredients

6 Creme Eggs

300g milk chocolate

Cake Mixture:

175g softened unsalted butter

175g caster sugar

4 medium eggs

120g self-raising flour

1tsp baking powder

60g cocoa powder

Buttercream:

120g softened unsalted butter

120g icing sugar

Method

1. Preheat oven to 160°C (gas mark 3) and grease or line an 8 inch (20cm) cake tin.

2. Cream the butter and sugar. When light in texture, add the rest of the cake mix ingredients.

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. Allow to cool for 15 minutes.

4. Once the cake is cooled, remove from the tin and crumble in a food processor until it resembles breadcrumbs.

5. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed.

6. Next, take handfuls of the dough and encase each Creme Egg.

7. Place each one on to a plate covered with baking paper and pop into a fridge to chill.

8. While the dough balls are cooling, grate 100g of chocolate into a bowl. You could also use cocoa powder or vermicelli for this stage if you’d rather.

9. Melt the remaining 200g of chocolate in a bowl over a pan of hot water 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 tray.

11. Cool your Scotch Creme Eggs in the fridge for 10 minutes before serving.