BAKE: Crème Egg Scotch Eggs

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First let me start off by saying wow that was not easy! Right now I am full of chocolate, cuts (I grated my thumb, ouch) and lets face it I’m on my second glass of the red stuff and I’m not talking about Vimto.

It snowed this morning so my plans went out the window, not being one to sit at home and do nothing I put on my snow boots and walked to the shops. Last week my sister tagged me in a recipe on Facebook for Cadbury Crème Egg Scotch eggs found here (Originally from this website) And being a lover of chocolate I had to try them!

Easy they said! I started my baking around 12pm and it is now 9pm. Ok Ok I am a procrastinator, I answered the phone a few times and watched a few vlogs, but 9 hours?!? where did the time go?

The first few steps are super easy to follow but then the recipe made no sense and I start to panic. Thankfully the comments section provides me with the answers I am looking for and hopefully in this post I can produce an easy step by step guide with tips I wish I had before I started.


What you will need:

6 Crème Eggs

300g milk chocolate (I used Dairy Milk)

295g unsalted butter

175g caster sugar

4 medium eggs

120g self raising flour

1tsp baking powder

80g cocoa powder

120g icing sugar



Grease a 20cm tin and preheat your oven to gas mark 3.

Soften 170g of the butter then mix well with the eggs. Add the caster sugar, baking powder, 120g of the flour and 60g of the cocoa powder and mix again until the mixture is soft. To get a smoother consistency add some milk. (optional).

Transfer the mixture to the tin and bake in the oven for 25 minutes (I left mine in for 35). When the cake looks firm and is fully cooked take the cake out and leave to cool on a wire rack.

While the cake is cooling you can make a buttercream which you will be using later to form a dough. Take the remaining butter and cocoa powder which should be 120g of the butter and 20g of cocoa and mix with the icing sugar.

Once cooled break up the cake and blitz in a food processor or if like me you don’t have one pop bits of it into a blender. Don’t put too much in at a time as the weight causes the blades to overheat. I found this out the hard way.

The original recipe says to add the buttercream to the food processor, but to get more control of the batter I used my hands ( which I should have coated in cocoa powder first) this allows me to work the cake and the butter together to form a perfect dough.


Encase each Crème Egg in the dough and place onto baking paper. Then leave to cool in the fridge, ideally for a few hours.


Take 100g of the milk chocolate and grate onto a large piece of baking paper. Then melt the rest of the chocolate in a bowl over some boiling water and get ready for some of the messiest baking ever.

Dip the cooled eggs into the melted chocolate, wait a few minutes for the melted chocolate to cool before rolling as this causes the dough mixture to melt a bit. Also it may help to coat your hands in cocoa powder to prevent the dough balls sticking to your fingers. (again I didn’t do this hence the misshapen balls) then roll into the grated chocolate.

Leave the scotch eggs to cool in the fridge for around 30 minutes and there you have it! Crème Egg Scotch Eggs, the perfect treat for Easter!