Easter Baking: Creme Egg 'Scotch Eggs'

Wednesday, March 23, 2016

Scotch eggs of the sweet variety!

Before you start:
Preheat your oven to 160°C and prepare an 8" cake tin by lining it with baking paper.

Firstly, cream together the butter and sugar until smooth. You can then add in the rest of the ingredients gradually, ensuring to sieve the dry ingredients before mixing them in. (I tend to alternate between eggs and dry mixture -e.g. a third of the dry ingredients, 2 eggs, a third of the dry ingredients, 2 eggs and then the last of the dry ingredients.) Once all of the cake ingredients are combined you should be left with a smooth yet relatively thick mixture that can easily be poured from the bowl. This mixture simply needs pouring into your lined cake tin and cooking at 160°C for roughly 25-30 minutes or until the top of the cake springs back on light touch. When cooked this can then be removed from the oven and left to cool for roughly 15 minutes.

Once your cake has thoroughly cooled you will need to crumble it into a 'breadcrumbs' type texture. To do this you can either use a food processor, a fork or simply your hands! You will then need to add your buttercream ingredients (butter, icing sugar, cocoa powder) and combine everything until a firm dough-like mixture is made. (I enjoyed making this separately and combining the two - i.e. making the buttercream in one bowl with the three ingredients and then mixing this with the cake crumbs once it was ready.)

Next you will need to take a handful of the dough-like mixture and encase each Creme Egg and roll into round balls. Then place your 6 mixture covered Creme Eggs onto a tray/plate covered in baking paper and pop them in the fridge until they have hardened (or are firm enough to touch without making an indent). While these are chilling in the fridge you can take 100g of the chocolate and grate it and then simply melt the remaining 200g of chocolate in a separate bowl (this can be melted either in the microwave or in a bowl over a pan of boiling water).

Now you need to take the refrigerated Creme Egg balls and completely coat them in the melted chocolate - while the chocolate is still sticky, roll each of them into the grated chocolate! It's important to ensure the whole Creme Egg ball is coated in the mixture for the best effect! Lastly, these will need popping back on the baking paper and placing back in the fridge for 10 minutes to set.

This is the finished product! Granted, very sickly sweet but I think they make such an impressive treat and are definitely worth the effort! I found this recipe in my local newspaper and knew I had to try it out and share it with you all! Let me know what you think!

If you liked this post, you may also like - Puff Pastry Bunnies or Family Time - Baking

Disclaimer: This blog post is in no way sponsored and all opinions and photographs are my own.


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