Easter might not be until April but it feels as if Creme eggs have been on the shelves since Boxing Day.

If you’ve been craving the seasonal treats but you’re convinced it’s still too early to enjoy easter chocolate then you might want to look away now.

The Mirror have shared a recipe for a Scotch Creme Egg which is exactly what it sounds like, except instead of pork there is chocolate and instead of breadcrumbs there is more chocolate.

Creme eggs

The chocolate-based calorie bomb was originally posted to Omm-Nomm.com .

Essentially it is a Cadbury Creme Egg surrounded by chocolate cake and buttercream before being smothered in melted and grated chocolate.

We recreated the recipe for a video and constructed a step-by-step guide, here is what happened:


6 Crème eggs

300g milk chocolate

Cake mixture:

175g softened unsalted butter

175g caster sugar

4 medium eggs

120g self-raising flour

1tsp baking powder

60g cocoa powder


120g softened unsalted butter

120g icing sugar


  1. Preheat oven to 160 degrees Celsius (gas mark 3) and grease or line an 8 inch (20cm) cake tin.
  2. Cream the butter and sugar. When light in texture, add the rest of the cake mix ingredients - remember to sieve the flour and cocoa powder to reduce clumps. If the batter is too thick, add a splash of milk.
  3. Pour the mixture into the cake tin, spreading evenly. Place in the oven and bake for around 25 minutes, until the cake is firm and springy.
  4. Take the cake out of the oven and allow to cool for 15 minutes.
  5. Once the cake is cooled, remove from the tin and crumble in a food processor until it resembles breadcrumbs.
  6. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed (similar to shortcrust pastry).
  7. Take handfuls of the dough, encase each Creme Egg and roll into fist-sized balls.
  8. Place each egg onto a plate covered with baking paper, pop into a fridge to chill
  9. While the dough balls are cooling, grate 100g of chocolate into a bowl. Melt the remaining 200g of chocolate in a bowl over a pan of hot water, or in a microwave, until lumps have melted.
  10. Once firm, take your dough balls out of the fridge and dip into the chocolate mixture. Roll the eggs in the grated chocolate, covering the entire surface, and place back on to cooling try.
  11. Cool your Scotch Creme Eggs in the fridge for 10 minutes and serve.
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