They might be the Marmite of the confectionary world, but there’s no denying these Cadbury Creme Egg recipes look utterly mouthwatering. If you can’t get enough of the gooey things come Easter, these devilish desserts are definitely for you and they all come courtesy of the new book the Cadbury Creme Egg Cookbook.
We’ve handpicked our favourites to get creative in the kitchen with this Easter, from rich chocolate brownies to a colourful berry tart and a show stopping layer cake.
Creme Egg Millionaires Shortbread
Makes: 20 pieces Prep time: 40 minutes Cooking time: 15 minutes
Make teatime more indulgent with these Creme Egg millionaire shortbreads. Taking less than an hour to make, they’ll have your sweet treat cravings covered for the whole week.
For the shortbread:
- 75g sugar
- 150g butter
- 225g plain flour
For the caramel layer:
- 100g butter
- 50g golden syrup
- 150g caster sugar
- 397g can condensed milk
For the chocolate topping:
- 100g dark chocolate
- 50g milk chocolate
- 2 Creme Eggs
- Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tin 18cm x 28cm with non-stick baking parchment.
- To make the shortbread, cream together the sugar and butter until pale and fluffy then add the flour and mix to form a soft dough. Tip into the baking tin and with your fingertips, spread out to cover the base of the tin in an even layer. Bake in the oven for 15 minutes until golden, then remove and set aside to cool.
- Next make the caramel. Add all the ingredients to a medium saucepan and heat gently until the butter has melted and the sugar dissolved, stirring occasionally. Increase the heat and bring the caramel to the boil and bubble for 5-10 minutes until the sauce thickens and turns a golden caramel colour. Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set.
- For the chocolate topping, break the dark and milk chocolates into small pieces and melt in a bowl in the microwave or over a pan of gently simmering water. Melt until completely smooth and pour over the caramel layer, tapping the tin on the work surface so that it settles in an even layer. Top with chopped Creme Egg pieces and then with the tip of a knife swirl the pieces into the chocolate slightly. Leave to cool completely before cutting into squares with a sharp knife.
Creme Egg, Passionfruit & Chocolate Layer Cake
Serves: 12 pieces Prep time: 30 minutes Cooking time: 30 minutes
If you’re having a family Easter celebration this week, impress with this show stopper of a multi-tiered cake. Infused with a tart passion fruit cream filling and a sweeter than sweet Creme Egg topping, you can ensure everyone will be going back for seconds.
For the cake:
- 300g butter, softened
- 300g golden caster sugar
- 5 eggs, lightly beaten
- 2 tsp vanilla extract
- 360g self raising flour
- 1 tsp bicarbonate of soda
- 60g cocoa
- 300ml buttermilk
- 150g dark chocolate, melted and cooled
For the topping:
- 50ml double cream
- 4 Creme Eggs
For the filling:
- 300ml double cream
- 3 passion fruit
- Preheat the oven to 180°C/fan 160°C/gas 4 and grease and baseline 3 x 20cm shallow cake tins with non-stick baking parchment.
- Beat together the butter and sugar in a large bowl with a hand held mixer until pale and creamy. Add the eggs a little at a time beating well between each addition, add the vanilla extract with the last of the egg.
- Sieve together the flour, bicarbonate of soda and cocoa and add half to the bowl, fold in to mix, add the buttermilk, fold again then fold in the last of the flour mix. Add the cooled melted chocolate to the bowl and fold in until all fully incorporated.
- Divide between the 3 lined cake tins and bake in the oven for 30 minutes until risen, browned and when a skewer inserted in the middle comes out clean. Leave to cool for 10 minutes in the tins before removing and leaving to cool completely on wire racks.
- Meanwhile make the topping, heat the cream in a small pan, add 2 of the Creme Eggs, chopped and heat until melted and bubbling. Remove from the heat and whisk until smooth.
- When ready to assemble the cake make the filling by whipping the cream until soft peaks form, scoop the flesh from the passion fruit and fold into the cream.
- Place one of the sponges on a serving plate, spread with half the cream and top with a second sponge, spread over the remaining cream and top with the last sponge. Pour the chocolate sauce on top and gently spread out to an even layer, take it right to the edge so that it drizzles slightly down the sides. Cut the last 2 crème eggs into quarters and decorate the top. The cake can be kept in the fridge for a few hours, but take out about 30 minutes before serving.
Creme Egg & Raspberry Tart
Serves: 8 pieces Prep time: 15 minutes Cooking time: 20 minutes
A slightly more sophisticated take on Creme Egg puddings, this raspberry tart is sure to impress even though it’s super easy to make.
- 320g pack ready rolled puff pastry
- 1 egg, lightly beaten
- 250g mascarpone cheese
- 250ml double cream
- 50g icing sugar
- 225g raspberries
- 4 Creme Eggs (could reduce to 3 if need be for nutritional guidelines)
- 10g milk chocolate
- Preheat the oven to 200°C/fan 180°C/gas mark 6 and line a large baking sheet with baking parchment.
- Unroll the pastry and place on the baking sheet. With a small sharp knife score a 1.5cm border around the edge of the pastry and with a fork prick the pastry inside the border. This ensures the edge of the tart puffs up during cooking, but the centre keeps flat.
3. Brush the border with the beaten egg and bake in the oven for 20 minutes until golden.
4. Remove from the oven and leave to cool on a wire rack – if the middle of the tart does puff up during cooking press it down gently to flatten before it cools completely.
5. Meanwhile beat together the mascarpone, double cream and icing sugar until smooth and once the pastry case is completely cold spread over the centre in an even layer.
6. Dot the raspberries over the cream filling, then cut the Creme Eggs into quarters and place in between the raspberries. Finely grate the milk chocolate over the top and serve.
Creme Egg & Beetroot Brownies
Makes: 20 Prep time: 20 minutes Cooking time: 30 minutes
You can’t beat baking a batch of brownies come lockdown and these are by far the gooiest you’re going to get.
- 225g dark chocolate
- 150g butter
- 225g golden caster sugar
- 3 eggs
- 120g plain flour
- 200g cooked beetroot, grated
- 3 Creme Eggs, cut into 20 pieces
- Preheat the oven to 180°C/fan 160°C/gas 4 and butter and line a 20cm x 30cm baking tin, 3-4cm deep with baking parchment.
- Place the chocolate and butter in a bowl and melt, either in the microwave or over a pan of gently simmering water. Stir until smooth and then set aside to cool.
- Whisk the sugar and eggs in a large mixing bowl with a hand held whisk for until pale and thick. Whisk the cooled chocolate and butter into the eggs, then gently fold in the flour and grated beetroot until evenly mixed. Pour into the prepared baking tin.
4. Dot the Creme Egg pieces on top of the batter, spacing them so that each square of brownie has Creme Egg in it.
5. Bake in the oven for 25-30 minutes until the brownie is firm to the touch. Leave to cool in the tin for 10 minutes then place on a wire rack to cool completely before cutting into 20 pieces.
6. The brownies will keep for up to a week stored in an airtight container.
Creme Egg Chocolate Pots
Serves: 6 Prep time: 20 minutes, plus 4 hours chilling
If you’re not a natural baker this is one for you. The recipe requires no oven action, just warming some cream on the hob and melting in some Creme Eggs. Little effort for a big win.
- 100ml double cream
- 6 Creme Eggs
- 3 tbsp cocoa
- 3 egg whites
- Heat the cream, 5 of the Creme Eggs and the cocoa in a heavy based pan until the Creme Eggs melt and the mixture starts to bubble.
- Remove from the heat and whisk until smooth then leave to cool for 10 minutes.
- Whisk the egg whites until stiff then mix a large spoonful into the cooled Creme Egg mix to loosen it slightly before gently folding the chocolate mix into the egg whites, try to mix as little as possible to keep the mixture light and airy.
- Divide between 6 small glasses or ramekins – approx. 125ml and chill for at least 4 hours.
- Cut the final Creme Egg into 6 pieces and top each chocolate pot with a piece and serve immediately.