This project was a little ambitious. There wasn’t any baking involved, but I was so inspired by all the creativity and enthusiasm floating around at the Cake Bake and Sweets Show that I thought I’d re-create one of my favourite foods ever.
Cadbury creme eggs.
If these babies were available all year round, I would probably have already eaten myself to an early grave.
Thankfully for my health, they’re only available seasonally. Now that I’ve cracked a recipe to make them, however, I may be able to eat them whenever I want!
I will warn you (and my future crème-egg-hungry-self), these are not for the faint-hearted. They’re tricky; they take true commitment and persistence. There will be mixing and freezing and rolling and freezing and unintentional thawing and more freezing, then chocolate dipping and freezing…and possibly some mild cursing somewhere in the mix, because they are fiddly.
The results though? Worth it.
I couldn’t emulate the runniness of an authentic creme egg, but the taste is pretty darn close. And the crunch when you bite into the chocolate is oh-so-satisfying.
- 120g tablespoons butter, softened
- 1/2 cup golden syrup
- 1/2 teaspoon salt
- ½ tsp orange blossom water
- 1 tsp vanilla extract
- 2 ¾ cups icing sugar
- ½ tsp yellow food colouring
- 1 drop red food colouring
- 300g milk chocolate
Beat together the butter, golden syrup, salt, orange blossom water and vanilla for two minutes with the paddle attachment of your stand mixer. Scrape down the sides of the bowl and mix again until smooth and pale.
Add the icing sugar, one cup at a time and mix on a low speed. Turn up to medium until the mixture thickens and pale (about 3-5 minutes.)
Spoon one third of the mixture into a bowl and mix in the yellow and red food colouring to achieve a bright yolk-like colour. Spoon the remaining white mixture into a separate bowl, then pop both bowls of mixture into the freezer for 15 minutes.
Grab a dinner plate and set it on your worktop. Take the yellow bowl out of the freezer and shape into “yolks” by scooping half a tablespoon of mixture out and rolling it quickly, then placing it on the dinner plate. This bit is sticky and messy, but the balls don’t have to be perfect! When you’ve rolled the whole mixture you should have about 18. Return the plate to the freezer.
When the yolks are done, grab another dinner plate and the “whites” bowl from the freezer. Scoop out a tablespoon of the mixture and roll it into a circle. Repeat until all of the mixture is finished, then pop them in the freezer for 10 minutes. If the mixture becomes too soft to use at any point, return it to the freezer and let it harden, then continue rolling.
Grab 9 bamboo skewers and snap them in half. Get two large potatoes (the flatter the better) and jab the skewers into the potato at regular intervals.
Remove the yolks and the whites from the freezer. Place one of the whites in your palm and squish it with your other palm to create a flat, ovular disc. Press your thumb into the centre of the disc to make a divot for the yolk to fill. Place the yolk into the gap and fold the white around it, working the gap closed with your fingers. You may need to re-roll the egg shape slightly as well. Slide the egg onto the skewer and put it in the potato, then in the freezer.
If at any point the mixture becomes to sticky and runny to use, just return it to the freezer to harden up.Repeat the process of squishing the whites, placing the yolk in the divot and then enveloping the yolk with all of your eggs. You should end up with about 18. Place them on a skewer and stick it into the potato in the freezer straight away. Your freezer will look like a landing site for weird potato-flying aliens.
Once all of your eggs are in the freezer, grab your chocolate and melt it in the microwave. Take one potato and its eggs out of the freezer. Remove one egg from the potato and twirl it in the chocolate until it is covered. Have a spatula on hand to coerce the chocolate over the egg if need be.
Allow the excess chocolate to drip off, then place it back in the potato. Repeat with the remaining eggs, working as quickly as possible so that you can return them to the freezer. Repeat with the second potato-load of eggs.
Leave the eggs in the freezer for about half an hour to set. Remove from the freezer when ready to serve. You can remove them from the skewer if you so desire, but I liked being able to eat them like a lollipop.