We'll be cooking these up this weekend from any excess Easter eggs
From the (now) classic Creme Egg brownies, to the latest Creme scotch Eggs we’ve put together a little selection of recipes that’ll help you reinvent the usual Easter egg options you’ll undoubtedly receive over the weekend.
Because, sometimes a classic egg won’t quite cut it.
1, Creme Egg Banana Boats, from Woman’s Own
6 large ripe bananas unpeeled
2 tablespoons of chopped pecans
6 teaspoons of mini marshmallow
4 Cadbury Creme Eggs, melted
For the banana base – start by preheating the oven to 180°c. Whilst you’re waiting for the oven to warm up, slice a little line into the curve of your banana down and cover with foil. Once covered in foil, fill the small hole you’ve created in the banana with 1/2 a teaspoon of marshmallows and 1/2 a teaspoon of chopped pecans before sealing the foil. Place each filled banana onto a baking tray, and leaving in the oven to cook for 15 to 20 minutes.
For the creme egg ganache – heat a small saucepan of water and place a glass bowl over the top. Add your 4 (unwrapped) creme eggs and butter into the bowl and stir until they’ve melted. Leave to cool for a minute or two before drizzling over your unwrapped banana cases, topping with broken pieces of Cadbury Creme Egg and any remaining nuts for extra detailing.
2, Creme Scotch Eggs, from Omm-Nomm
6 Crème eggs
300g Milk chocolate
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
20g Cocoa Powder
Preheat your oven to 160°c and grease an 8 inch cake tin.
Use a hand mix to whisk together half of your butter and sugar, when light in texture add in the rest of your ingredients ensuring to sieve both your flour and cocoa to avoid clumps. Once you have a smooth, yet thick batter pour into your cake tin and place in the middle of your oven. Leave to bake for 25 minutes. Leave to cool for (at least) 15 minutes before starting the next step.
Once cooled, remove from the tin and crumble into a food processor until the cake resembles the texture of breadcrumbs. Add in the remainder of your softened butter and sugar before mixing again until a firm dough is formed.
Take a handful of the dough and encase each Creme Egg until it’s in a fist size balls. Place each egg onto a plate or tray (covered in baking paper) and pop into the fridge to chill. While you’re waiting for these to firm up, grate 100g of milk chocolate into a bowl and melt the remaining 200g of milk chocolate in a bowl over a pan of hot water.
When the Creme Eggs (from the fridge) are firm, remove from fridge and dip into your melted mixture of chocolate ensuring that you cover the entire surface area. Then roll through your grated chocolate. Once you’ve completed these two steps place back onto your cooling tray and pop back into the fridge for a further 10 minutes to cool.
3, Creme Egg Brownies
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 cadbury’s Crème Eggs, cut in half
Preheat your oven to 160°c and grease a 20cm square baking tin whilst you’re waiting for it to warm up. Melt together the butter and dark chocolate in either your microwave or in a bowl over hot water. Break three large eggs into a large bowl and add in your caster sugar, blend these together with an electric mixer and whisk until the two ingredients look thick and creamy. Pour your cooled chocolate mixture into the eggs and sugar and fold the two ingredients in together.
Using a sieve over your bowl of ingredients and sieve the cocoa and flour mixture to cover the top evenly. Folding them together once again. Once entirely mixed pour into a baking tin for 15 minutes, before removing to add in your creme eggs. You can either add these in whole, or chop in half, we like to chop and space ours evenly (for optimal instagram-ing). Cook for a further 5-10 minutes.
Remove from the oven and leave to cool before removing from the tin and cutting.