Egg-cellent easter recipes - how do you bake yours?

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Posted 15th Apr
They say the best things in life are free & that may well be true, but running a close second for me is the humble Cadbury's Creme Egg - I just LOVE them.

My love affair with the oozing gooey delicious chocolate treat started many years ago when all that you could do with them was a) eat them or b) if feeling adventurous & you were lucky enough to have 3 or more - you could try juggling with them - something I only tried once, my mum's carpet was never the same & trying to pick the foil out of crushed mess left me with sticky fingers & marks everywhere

These days there is a positive Eggstravaganza of Eggcellent ideas around to create Eggciting concoctions with them, so thought I'd share a few I have come across

Please feel free to share any recipes or pics of ones you've made too



Creme Egg Tray Bake - fab for Easter parties & great for the kids to get involved with

3214995.jpgPhoto Credit / Recipe Credit - Cadburys

Prep Time 10 minutes / Baking Time 30 minutes

Ingredients for 16 portions

  • 175 g baking spread
  • 5 Creme Eggs - smashed up
  • 75g cocoa powder - something like Cadbury Bournville Baking Cocoa Powder
  • 175 g caster sugar
  • 3 eggs
  • 150 g self raising flour
  • 1 tsp baking powder
  • 100 g icing sugar

How to Make - full info HERE

  • Preheat the oven to Gas 4, 180 C, grease and line a 31 x 20 cm shallow tin.

  • In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sifted flour, baking powder and cocoa and fold in.

  • Pour into the tin making sure the mix fills corners & is level

  • Bake in oven for 25-30 minutes then cool and place on a wire rack.

  • Sift the icing sugar and cocoa into a bowl and add a little water (few tsp) to make a spreadable icing. Spread over the top of the cooled cake and top with smashed pieces of creme egg.



Creme Egg Chocolate Fondants - perfect ending to an Easter Sunday Dinner

3214995.jpgPhoto Credit / Recipe Credit - Sainsbury's Magazine

Prep Time 20 minutes / Baking Time 15 minutes - this does look quite complicated, so may take longer

Ingredients for 4 portions

  • 100g soft unsalted butter, plus extra for greasing
  • 1 tbsp cocoa, for dusting
  • 150g dark chocolate, at least 72% solids, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 55g caster sugar
  • 40g plain flour
  • 4 Cadbury Creme Eggs

How to Make - full info HERE

  • Preheat the oven to 180°C, fan 160°C, gas 4. Grease 4 x 200ml fondant tins thickly with soft butter and dust well with cocoa, so that all the butter is covered.

  • Put 100g butter and the chocolate in a heatproof bowl, set over a pan of hot water to melt gently, stirring occasionally. Set aside and leave to cool completely.

  • Whisk together the whole eggs, egg yolks and sugar on a fairly high speed for at least 5 minutes using either a Stand Mixeror Hand Mixer. The mixture should have a very thick mousse-like consistency, be doubled in size and very pale in colour. When you lift the whisk from the mixture it should leave a thick ribbon trail on top of the surface.

  • Whisk in the cooled melted chocolate mixture, then sift over the flour and fold in well. As you mix everything together the mixture will thicken and reduce in volume. The mixture should be thick enough to support the Creme Egg – more spreadable than pourable.
  • Gently spoon the mixture into the moulds to fill each one about half full, then lay a Creme Egg on top. This should go in sideways, rather than upright. Cover with the remaining mixture.

  • Put on a baking tray and bake for 12-14 minutes – the mixture should rise about 1cm above the edge of the moulds.

  • Turn out onto serving plates, run a small palette knife around the edge gently to release, if needed. Dust with more cocoa or icing sugar if you like and serve straight away.



Creme Egg Pancakes - an Easter breakfast treat

3214995.jpgPhoto Credit / Recipe Credit GoodtoKnow


Makes 8 pancakes

  • 3 Cadbury Creme Eggs
  • 225ml milk, plus an extra 10ml (2tsp)
  • 75g plain flour
  • 1 egg, beaten
  • 1 tbsp (15ml) sunflower oil

How to Make

  • Carefully cut the creme eggs in half down the seam and pull apart. Using a teaspoon, scoop out the 'goo' and place in a small saucepan (or place the 'goo' in a microwaveable bowl and microwave on high power for 10-20 secs depending on microwave rating).

  • Break the milk chocolate shells into pieces, then place in a small bowl with 125ml of the milk. Place the bowl over a pan of simmering water and stir until the chocolate and milk has melted together. Allow to cool slightly.

Then

  • Make the pancakes, place the flour in a bowl, with the egg and remaining milk and chocolate milk, whisk together to form a batter.

  • Grease a frying pan & then pour 2-3 tbsp of the chocolate batter into the pan, tilting it so that the batter covers the base thinly and evenly.

  • Cook for about 1 min, or until the pancake is set and coloured underneath. Loosen the edges with a palette knife then either turn the pancake over or toss. Cook the second side for about 30 secs, or until just set.

  • Place the pan with the 'goo' over a moderate heat with the 10ml of milk, until melted.

  • To serve, fold the pancakes into triangles and drizzle the 'goo' sauce over the top.

If you want to cheat, then buy something like these or these& follow the steps for the goo topping



Deep Fried Creme Eggs

3214995.jpgPhoto Credit The Sun

Ingredients to make at least 6

6 Creme Eggs
100g plain flour
1 large egg
150ml milk (thicker batter - to make even thicker or thinner add / reduce milk)

How to Make Batter

  • Sift the flour into a large mixing bowl and make a well in the centre. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture.

  • Slowly pour in the milk, whisking all the time until you have a smooth batter.

  • Cover the bowl and leave the batter to stand in a cool place for about 30 mins

Then

  • Heat enough sunflower oil in a pan to deep fry the eggs.

  • Unwrap the Creme Eggs and coat in the batter and very carefully slide into the oil when it is piping hot

  • Once it has turned golden, remove with a spoon and rest on a paper towel for at least five minutes before serving.

Or you could "cheat" and use a Batter Mix- just add less liquid


This sounds yummy!!

Creme Egg Martini

3214995.jpgPhoto Credit The Sun

Ingredients

Cadburys Creme Eggs
Milk
Chocolate Syrup - something like Hersheys
Chocolate Vodka

How to Make

  • Melt Creme Egg in a heatproof bowl, set over a pan of hot water

  • Gradually add milk (could add icecream to make thicker)

  • Add Vodka

  • Pour into Glass

  • Drizzle with syrup



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