As soon as I saw the recipe for Creme Egg Scotch Eggs from Omm Nomm being shared on Facebook I just had to try it and as its Easter week I thought I’d share the recipe incase any of you want to give it a go. I doubled it up as I was making for my workmates so this recipe is for 12 eggs, just halve the recipe if you making a smaller batch.
I’ll warn you now, expect a serious sugar overdose but its so worth it for this sweet take on a savoury classic.
- 350 g Softened unsalted butter - room temperature
- 350 g Caster sugar
- 8 Medium eggs
- 240 g Self Raising Flour
- 1 tsp Baking powder
- 120 g Cocoa powder
- 240 g softened unsalted butter
- 240 g Icing Sugar
- 40 g Cocoa powder
- 12 Creme eggs
- 600 g Milk chocolate
- Food processor
For the cake
- Start by preheating your oven to 160°C and line two 8 inch cake tins with greaseproof paper.
- Add butter and sugar to a large bowl and cream until light in colour and fluffy, this usually takes me about 3-4 minutes with an electric hand whisk.
- Now add the eggs one at a time and beat well.
- Add in flour, baking powder and cocoa using a sieve to reduce large lumps in the box. Fold the ingredients in to the mixture until you have a consistent, smooth batter.
- Pour the mixture in to the prepared cake tins and bake for around 25 minutes, until the cake springs back when you touch it or inserting a skewer in the middle of the cake comes out clean.
- Leave the cake to cool on a cooling rack, leaving you with some time to clean up from the first part of this recipe ready for the fun bit.
- Once the cake has cooled gradually add it to a food processor and crumble until the cake mix resembles breadcrumbs.
- Add butter, icing sugar and cocoa to a bowl with the crumbled cake and mix again until you have a firm dough, it should be similar in texture to shortcut pastry dough.
- Prepare a plate or tray with baking paper and take a handful of dough at a time and mould around each creme egg until you have a fist sized ball. Place each egg on to the prepared tray/plate and put in the fridge to chill until firm.
- Whilst they are chilling in the fridge grate 200g of chocolate into a bowl or plate large enough to roll the eggs in. Melt the remaining 400g of chocolate in another bowl over a pan of hot water, once melted leave it to cool slightly.
- Once the dough balls are firm remove from the fridge and dip into the chocolate mixture making sure the entire surface is covered, then roll in the grated chocolate and place back on the tray to cool. Place your scotch eggs in the fridge for 10 minutes to help them set and then they are ready to serve.
- Not that these need any more chocolate but if you wanted to help with the scotch egg theme further you could melt some white chocolate to make dips and colour them red & yellow to resemble tomato ketchup and mustard.