The recipe involves a Crème Egg being surrounded by chocolate cake, molten chocolate and chocolate sprinkles
The recipe involves a Crème Egg being surrounded by chocolate cake, molten chocolate and chocolate sprinkles

How to make Cadbury's Creme Scotch Eggs

The recipe will change the way you eat them forever

Sarah Young
Wednesday 22 February 2017 12:22

Cadbury’s Creme Egg and Scotch egg fans alike are thrilled because finally, someone has invented the Scotch Creme Egg.

It’s just like the classic British picnic snack but made entirely from chocolate instead.

It might only be February but supermarket shelves are already mounding with everyone’s favourite Cadbury treat and social media has been cracking under the weight of weird and wacky ways to eat them.

From battered versions to Creme Egg croissant/doughnut hybrids, we thought we’d seen it all but this recipe promises to change the way you eat them forever.

A much better version of the sausage-egg-breadcrumb classic Scotch eggs, these ones involve a Creme Egg being surrounded by moist chocolate cake before rolling in molten chocolate and chocolate sprinkles.

Fancy giving them a go? Luckily, the Daily Record shared their super-easy recipe.


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


120g softened unsalted butter

120g icing sugar


1. Preheat oven to 160 degrees Celsius (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. Melt the remaining 200g of chocolate in a bowl over a pan of hot water until lumps have melted.

9. 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 try.

10. Cool your Scotch Creme Eggs in the fridge for 10 minutes and serve.

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