I recently saw someone post on Twitter about how much sugar in a Cadbury’s Creme Egg – it’s about ten tablespoons – and it surprised me. Not because of the sugar content, but the fact they were shocked. It’s a chocolate egg, filled with a liquid fondant which is literally just sugar. What would you expect? They’re literally full of sugar, not Kale. They’re not pretending to be anything they’re not. It irked me because they were telling people not to buy them, but it’s Easter and if you can’t treat yourself then, when can you? Just let people enjoy things.
So, in order to take a Creme Egg up a notch and really turn it into an extra naughty Easter treat, I decided to turn it into a Sweet Scotch Egg by wrapped it in a Blondie, then coating it in crushed cookies and deep frying it. If you think a Creme Egg on it’s own is unhealthy, wait till you try one of these. Live a little and give it a go. They are NAUGHTY.
Cadbury's Creme Scotch EggPrint Recipe
- 4 Cadbury Creme Eggs
- 200 g Unsalted Butter
- 175 g Golden Caster Sugar
- 2 Large Eggs (and two more an egg wash)
- 1 Tbsp Vanilla Extract
- 275 g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 200 g White Chocolate Chips
- 200g Cookies, crushed
- 4l Vegetable/Sunflower/Rapeseed Oil for Deep Frying
Preheat an oven to 175°c/350°F/Gas Mark 3.
Firstly, for the blondie, melt the butter in a saucepan over a medium heat for about 10 minutes until it becomes a golden brown. Remove from the heat.
In a bowl, whisk together the eggs, sugar and vanilla extract until well combined.
Gradually add in the butter to the egg and sugar mixture, a little at a time, until completely combined.
In another bowl, mix together the flour, baking powder, and salt. Then add in the wet ingredients and mix together. Fold in the white chocolate chips.
Tip the mixture into a greased brownie tray and bake in the oven for about 25 minutes. Remove from the oven and leave to cool.
Once cool, cut the blondie into four and place an egg into the middle of each piece. Fold and squeeze the blondie up and around the egg into a spherical shape. Repeat this for each slice of blondie.
Place on a plate and put into the freezer for 15 minutes to firm up.
In the meantime, heat up a pan of oil or deep fat fryer to 190°C/375°F.
Crush the cookies or blitz up in a food processor into a fine crumb.
In a bowl, whisk up two eggs into an egg wash. Put the cookie crumbs into another bowl.
Remove the blondie balls from the freezer and roll in the egg wash, and then roll in the cookie crumb. Repeat this until well coated in cookies.
Fry in the oil for around 6 - 7 minutes until golden brown.
Leave to cool and enjoy!