Deliciously naughty creme eggs wrapped in a bittersweet nutella brownie and covered in brioche and oreo crumbs

Cadbury Creme Egg Scotch Eggs

I must admit I had never heard of a creme egg scotch egg recipe until my colleague requested I make them.

She knew I loved baking and had seen them online, so asked if I would make them for her.

How could I say no?

But as it happens, they turned out really well!

Everyone in the office raved about them, and my husband saying the bittersweet taste of the dark chocolate cake surrounding it actually made the creme egg taste nicer than on its own.

Cadburys Creme Egg Scotch Egg Recipe

Deliciously naughty these creme egg scotch eggs are sure to impress.

Prep time:
Cook time:
Total time:
Serves: 5
cadbury creme egg scotch egg

Notes on the Recipe

Ingredients

  • 5 cadburys creme eggs
  • 1 medium egg
  • 50g dark brown soft sugar
  • 75ml vegetable oil
  • 1 tablespoon of natural yoghurt
  • 100g self raising flour
  • 1/2 teaspoon baking soda
  • 25g good quality cocoa
  • 50g oreos
  • 2 slices of brioche or 1 pain au lait
  • 200g Nutella
  • 50g Butter (melted)

Method

  1. In a mixing bowl add the eggs and sugar and whisk on a high level for approximately 2 minutes until the mixture becomes thick and pale.
  2. Into the egg and sugar mix, add the yoghurt, and vegetable oil and mix well.
  3. In a separate bowl sift the flour, baking soda and cocoa powder.
  4. Gradually fold the dry flour mix into the wet egg mix until all combined. Fold carefully and don’t over-mix to keep the cake light and fluffy.
  5. Pour the mixture into a small cake tin, and bake in the oven at 170’C for 25 minutes.
  6. Remove and allow to cool.
  7. Place the brioche in a hot oven at 160’C for 40 mins until golden and hard.
  8. In a food processor blend the baked and cooled brioche and put the crumbs in a bowl.
  9. Next blend the oreos and put the crumbs in another bowl.
  10. Take the cake mix, and add to the food processor with the nutella and melted butter. Blend until combined evenly.
  11. While still slightly warm, cover each creme egg in the cake mix and mould in your hands. It should take around 2 tablespoons per creme egg.
  12. Roll in the oreo crumbs, and then in the brioche crumbs.
  13. Allow to set in the fridge for at least an hour… and then enjoy!

Being a Panasonic Ambassador

As part of being a Panasonic ambassador for the past 9 months I have been testing out their food processor, blender, steam microwave and juicer, and in return I will be ordering the food processor to keep.

It will be a useful addition to my kitchen for sure**

It is really easy to clean, nice and compact and can do so many things.

It can blend frozen ingredients, finely dice vegetables, mince meat, mill seeds and even make smoothies with the blender attachment too.

I can see myself using it a lot!

panasonic mk-f800 food processor

Introducing Nutella and Oreos!

Now I couldn’t really be bothered with the fuss of making buttercream and didn’t want to buy shop bought, so I decided to use Nutella to bind the cake mix instead.

The thing is, my first attempt used a whole tub!!

So I adapted it and reduced the amounts for you, so this uses less Nutella and a little butter too.

I wanted an authentic breaded scotch egg look so decided to stick with a breadcrumb, using brioche bread crumbs instead for their sweetness.

I also combined the breadcrumbs with some Oreos too, to give it a more robust texture.

All combined this made for one of the best things my colleagues had ever eaten, apparently… I refrained from eating them though as I am on a mission to cut down on my sugar intake!

If you want a fun bake that will get people talking, and impress creme egg fans though, look no further.

This went down better than almost any other bake I have ever made.

Creme egg scotch egg recipe

Like the look of these Cadbury Creme Egg scotch eggs? Why not pin the recipe for later:

Deliciously naughty these creme egg cake pops, or scotch eggs are sure to impress!

** I will also be compensated for my time, but all views are my own and I am under no obligation to write a favourable review.

Note: This recipe contains affiliate links for the Panasonic Food Processor. I only link to products in this way that I use myself and fully recommend.

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About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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