How to make Cadbury Scotch Creme Eggs

Happy Good Friday everyone!

Ever since my Facebook was bombarded with pictures of these beautiful looking chocolate treats last Easter, I’ve been dreaming about getting my hands on one. I hunted high and low for these in cafes and shops last year but I still couldn’t find one.

This year I’ve finally made them and OMG were they absolute heaven!! A little sickly to eat a whole one at once but they were absolutely delicious as an afternoon treat with a cuppa tea and also heated up topped with ice cream for a yummy dessert.


Here is my recipe so you can try for yourself at home.

Scotch Creme Egg recipe

Ingredients

  • 6 Crème eggs
  • 300g milk chocolate

 

Cake mixture

  • 175g caster sugar
  • 4 eggs
  • 120g self-raising flour
  • 1 tsp baking powder
  • 60g cocoa powder
  • 175g softened unsalted butter

Buttercream

  • 120g softened unsalted butter
  • 120g icing sugar

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Method

1. Preheat oven to 180 degrees and grease or line a cake or brownie tin.

2. Cream the butter and sugar together before adding the rest of the cake mix ingredients.

* Top tip: Remember to sieve the flour and cocoa powder to reduce clumps.

*Top top: If the batter is too thick, add a splash of milk.

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3. Pour the mixture into the cake tin and bake in the oven for around 25 minutes, until the cake is firm and springy.

* Top tip: Use a skewer to test if the sponge fully baked in the middle. The skewer will come out clean if it’s ready.

4. Take the cake out of the oven and allow to cool for 15 minutes.

5. Once the cake is fully cooled, crumble in a food processor until it resembles breadcrumbs.

6. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed. It should be similar to shortcrust pastry.

7. This is where it gets messy! Take handfuls of the dough, mould around the Creme Egg and roll into fist-sized balls.

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8. Place each cake-covered egg onto a baking tray layered with baking paper and pop in the fridge to chill.

9. While the dough balls are cooling, crush the flake bars in a bowl. Melt 200g of chocolate in a bowl over a pan of hot water, or in short pulses in a microwave, until lumps have melted.
10. Once the cake balls are firm, dip into the melted chocolate and roll in the eggs in the crushed flake, covering the entire surface.
11. Place them back on the tray to cool in the fridge for another 10 minutes.
FINALLY you can serve and enjoy with friends and family over the bank holiday weekend… And believe me you really will.
Love Leeanna xo
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#MidweekManicure: Easter Nails

Easter is all about pretty pastel colours, Spring flowers and of course CHOCOLATE!! Oh how I can’t wait for this weekend to come after giving up chocolate for lent! I think I am going to absolutely gorge the whole of Sunday!

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This week I decided to give my nails an Easter makeover with Spring pastel lilac shades and purple glitter to create a speckled effect on one nail of each hand (a little bit like a mini egg nail!)

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I used Rimmel London 60 second Sweet Lavender shade and Primark’s Beauty polish which I got in a Christmas nail set. I love going the extra mile to make my nails stand out by adding some sparkle or another colour. I think the purple-tinged glitter polish looks just great against the subtle pastel shade to create these statement Easter party nails.

I hope you all have a great Easter weekend and happy 1st of April!!

Love Leeanna xo