If you’re anything like the team here at Sykes Cottages, you’ll have already made your way through dozens of Cadbury Creme Eggs as soon as they hit the shelves after Christmas. They’re one of the best chocolate treats around and no one can resist their gooey goodness. With this in mind, why not surprise your guests this Easter with one of these delicious Creme Egg desserts? They’re sure to be a hit with young and old alike and will definitely earn you the title of Star Baker.
Creme Egg Millionaire’s Shortbread
Serves 12. Recipe via kerrycooks.com
- 300g unsalted butter, softened
- 200g golden caster sugar
- 160g plain flour
- 397g can of condensed milk
- 100g milk chocolate
- 200g plain chocolate
- 3 Creme Eggs
Pre-heat your oven to 180C/gas mark 4 and get ready a tin that is around 9 inch square.
For the shortbread
- Combine 150g butter with 50g golden caster sugar and then mix in 160g flour. Put into tin and work into the corners. Prick with a fork all over and put into the oven for around 25-30 minutes or until golden brown.
- Remove and leave to cool completely before you add the caramel layer.
For the caramel
- Combine the condensed milk, 150g sugar and 150g butter in a saucepan over a very low heat. Stir constantly. Once it’s melted, increase the heat to medium but keep stirring constantly.
- As the sugar dissolves, your mixture will turn golden and begin to thicken. Heat for 10 minutes until it comes to a gentle boil- only bubbling slightly and keep stirring constantly.
- Once its consistency is similar to gravy, remove from heat and pour into a cold bowl to cool down completely.
- Once cool, pour onto your shortbread layer.
For the chocolate and creme egg topping
- Break chocolate into chunks and heat in microwave for 30 second intervals. Remove and stir every 30 seconds until melted.
- Pour over the caramel mixture.
- Cut the Creme Eggs in half and arrange on top of the chocolate. Leave in the fridge to cool for at least two hours.
Creme Egg Tray Bake
Serves 20. Recipe via recipes.cadburys.co.uk
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 150g self-raising flour, sifted
- 75g cocoa powder
- 1 tsp baking powder
- 150g icing sugar
- 5 Creme Eggs, smashed up
- Pre-heat your oven to 180C/gas mark 4. Grease and line a 31x20cm 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 adding each egg.
- Add the flour, baking powder and 50g cocoa powder and fold in.
- Put into the tin, pushing into the corners, then bake for 25-30 minutes. Cool and place on a wire rack.
- Sift the icing sugar and 25g cocoa powder into a bowl and add a few tsp water to make a spreadable icing. Spread over the top of the cooked tray bake and top with smashed Creme Egg pieces.
Creme Egg Cheesecake
Serves 12. Recipe via goodtoknow.co.uk
- 100g butter, melted
- 2 Creme Eggs, chopped
- 200g digestive biscuits, crushed
- 600g full-fat Philadelphia
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream, whipped
- Yellow food colouring
- 6 mini Creme Eggs to decorate
- Line the base of a 20cm loose bottom cake tin. Melt the butter and Creme Eggs in a pan then stir through the biscuits. Press into the bottom of the cake tin then leave in the fridge to cool for 30 minutes.
- In a bowl, lightly beat the Philadelphia until smooth. Add the vanilla extract and icing sugar until well combined then fold in the whipped cream.
- Measure out 300g of the Philadelphia mixture into a separate bowl then stir through the yellow food colouring. Spoon this over the biscuit base then top with the remaining white mixture.
- Leave to set in the fridge for at least three hours.
- When set, top with mini Creme Eggs to decorate and serve.