Scotch Creme Eggs
12
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
6
creme eggs
3 ¼ oz
(90g) oaty cookies
For the cakey coating
10 ½ oz
(300g) Madeira cake or pound cake, store-bought or homemade
1
lemon, finely grated zest only
3 tbsp
unsalted butter, softened
2 tbsp
confectioners’ sugar, sifted
1 tsp
whole milk
My husband and children love creme eggs, so I thought why not make something a little bit special with these to surprise them. I’m not usually a fan, but it turns out I can eat a creme egg happily when it’s covered with zesty cake and coated in crumbs!
Directions
- Start by removing the foil around the eggs, then put all six onto a plate and into the fridge.
- Put the cookies into a freezer bag, seal, and crush using a rolling pin, or use a food processor, till you have really fine crumbs, then tip into a bowl.
- Now for the cakey outer jacket. Take the cake and break the pieces into a bowl. Using your fingertips or a food processor, break up the cake till you have fine crumbs. Add the lemon zest.
- Mix the butter, confectioners’ sugar, and milk together to get a smooth buttercream. Add a spoon of cake crumbs at a time and mix using your hands so that you get a mixture that clumps together. Keep adding until it is easily moldable.
- Divide the mixture into six and take the eggs out of the fridge. Take each cake mound and flatten in the palm of your hands. Add an egg in the center and use your hands to mold the cake around the crème egg, really packing the cake around it.
- Add each mound to the bowl of biscuit crumbs and roll around till the crumbs coat the cake mixture. Chill in the fridge till you are ready to eat. I like to allow them to chill fully so they’re easier to cut in half. A half goes a very long way!
Reprinted from NADIYA BAKES by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.