Celebrate Easter by giving these gorgeously gooey Creme Egg recipes a go; It's almost Easter Sunday and 2014 Bake Off star Martha Collison has shared some indulgently tasty Creme Egg recipes that you can make at home.
Nothing says Easter more than a gooey Creme Egg, and to help you get ready for the chocolate filled weekend, we've got some tasty treats that you can bake in the comfort of your own home.
Great British Bake Off contestant Martha Collison, who at 17 was the youngest ever contestant when she appeared in the 2014 series, has shared her gorgeously gooey and seriously indulgent Creme Egg recipes.
So whether you want to use up some left over chocolate, or give in to your sweet tooth and Creme Egg cravings, give these recipes a go and you and your family will not be disappointed!
9 mini Cadbury Creme Eggs
220g dark chocolate
2tbs golden syrup
150g digestive biscuits
50g mini marshmallows
180g dried apricot, chopped
1. Line a 20x35cm brownie tin with baking parchment and set aside.
2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the golden syrup.
3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows.
4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won't stick together.
5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole mini Creme Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set.
6. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.
TIP : If you want to use full sized Creme Eggs instead of mini ones, simply swap the 9 mini Creme Eggs for 2 full sized ones. Follow the recipe as normal and when you get to step 5, cut up the Creme Eggs into quarters and place into the rocky road mixture -- then continue as per the method!
For the sponge
200g unsalted butter, softened
275g caster sugar
3 medium free range eggs
1 teaspoon vanilla extract
275g self-raising flour
1 tsp baking powder
Pinch of salt
6 tbsp milk
For the ganache
225g dark chocolate, finely chopped
150g butter, cubed
1 tablespoon golden syrup
220ml double cream
1 Cadbury Creme Egg
2 x 89g bags of mini Cadbury Creme Eggs
For the icing
100g icing sugar
Orange and white food colouring
1. Preheat the oven to 180A[degrees]C, gas mark 4. Grease 3x 18cm round tins and base line them with baking parchment.
2. Using a handheld electric whisk, cream together the butter and sugar in a large bowl for about 2-3 minutes until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla extract.
3. Add the flour and salt, stirring until the mixture is well combined, then add the milk. You should have a thick batter.
4. Divide the mixture evenly between the tins and smooth over the tops with a spatula. Bake for 20-25 minutes or until risen, golden brown and an inserted skewer comes out clean. Allow to cool briefly in the tins, and then transfer to a cooling rack to cool completely.
5. To make the ganache, place the chocolate, butter and golden syrup into a large heatproof bowl over a saucepan of boiling water. Stir until the mixture is melted and smooth, and then pour in the double cream and mix until combined.
Place the ganache into the fridge for around 30 minutes, or until chilled but not set firm. Use an electric hand whisk to whip the ganache until it turns from dark to pale brown, it should be light and mousse-like in texture.
6. To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.
7. Put the bottom ring on a cake stand and cover the top with a layer of ganache using a palette knife. Put the second ring on top of the first and fill the cavity with mini creme eggs. Make sure the hole is filled to the same level as the sponge or the top sponge will cave in.
8. Cover the surface of the second ring with ganache then top with the final sponge. Cover the whole cake in the remaining ganache, using a palette knife to smooth the edges
9. To make the icing, divide the icing sugar between two small bowls and add 1-2 teaspoons of water to each. You might need to add a little more water -- you want a thick paste to drizzle.
Add enough orange/ white food colouring to the bowls to make your icing and drizzle over the cake. Finish off the cake by cutting open your Creme Egg and placing it on the top of the cake.
For the shortbread
175g butter, cubed
50g caster sugar
250g plain flour
For the caramel
1 x 397g can condensed milk
100g soft light brown sugar
1 tsp sea salt
For the chocolate topping
5 Cadbury Creme Eggs
200g dark chocolate
1. Preheat the oven to 180A[degrees]C/160A[degrees]C fan/gas mark 4. Grease and line a square 20x20cm tin with baking parchment. Place 5 creme eggs into the fridge to firm up.
2. To make the shortbread base, combine the flour and sugar together in a large bowl. Add the chunks of butter and use your fingertips to rub it into the dry ingredients until it resembles breadcrumbs.
3. Press the mixture into the base of the tin, and then bake for 20-25 minutes or until pale golden.
4. Whilst the shortbread is cooking, start making the caramel layer by combining all the condensed milk, sugar and butter in a large saucepan. Cook over a medium heat, stirring all the time so it doesn't burn on the bottom, until it turns a dark golden brown and thickens slightly, 5-7 minutes. Stir in the salt and pour over the shortbread base.
5. Use a sharp knife to cut the creme eggs in half, and then arrange the creme egg halves over the caramel. Press them in gently, leaving about 1cm sticking out of the caramel. Leave to set for at least 1 hour.
6. Melt the chocolate over a pan of boiling water or in the microwave, and then carefully pour over the caramel shortbread. Avoid pouring it directly onto the creme eggs; you want them to remain visible.
7. Spread the chocolate around the eggs and then leave to set completely before slicing.
For the sponge
160g caster sugar
60ml sunflower oil (any unflavoured oil will do)
100g plain flour
35g cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
A1/4 tsp salt
For the icing
1 Cadbury Creme Egg
100g icing sugar
Orange food colouring
1. Preheat the oven to 180A[degrees]C/160A[degrees]C/gas mark 4 and grease and line a loaf tin with a strip of baking parchment.
2. Whisk together the oil, caster sugar and egg in a large bowl until the mixture looks smooth and well combined.
3. In a separate bowl, sieve together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add half of the dry mix to the wet mix and whisk to combine, and then add all the milk. Mix in the remaining dry ingredients and stir until the batter is smooth.
4. Pour the batter into the prepared tin, and then bake for 30-35 minutes until the cake has risen and a skewer inserted comes out clean. Leave to cool briefly in the tin before transferring to a cooling rack to cool completely.
5. To make the icing, divide the icing sugar between two small bowls and add 1-2 teaspoons of water to each. You might need to add a little more water -- you want a thick paste to drizzle. Add enough orange food colouring to one of the bowls to make a pale orange icing.
6. Use a piping bag to drizzle the icing over the cool cake, allowing it to drip down the edges. Cut the Cadbury Creme Egg in half and pull it apart to encourage the inside to seep out -- then place it on top of the cake!
For the base
2 tablespoons cocoa powder
100g digestive biscuits
2 tablespoons butter, melted
For the curd
2 tablespoons cornflour
150g caster sugar
2 egg yolks
250ml orange juice, freshly squeezed
Zest of 2 oranges
For the Cadbury Creme Egg drizzle
1 Cadbury Creme Egg, crushed
2 tablespoons double cream
1. Line a square 23cmx23cm/9 inch tin with baking parchment, covering both the base and sides. Preheat the oven to 160A[degrees]C/140A[degrees]C fan/gas mark 3.
2. In a food processor, blend the digestive biscuits and cocoa powder together until fine crumbs form. Pour in the melted oil or butter and pulse until the mixture starts to come together. Press into the base of the tin and set to one side.
3. In a large saucepan, whisk together the cornflour, sugar, eggs, yolks, juice and orange zest. Stir in the cubes of butter, and then heat on low. Whisk the mixture constantly until the butter melts and the curd thickens slightly, about 5 minutes.
4. When the mixture is thick enough to coat the back of a spoon, pour over the base. Use a spatula to smooth over the top, and then bake for 10-15 minutes. There should be a slight wobble in the centre when you get the bars out of the oven. Allow to cool completely at room temperature, and then store in the fridge.
5. To make the creme egg drizzle, put the crushed Creme Egg and double cream into a small heatproof bowl over a pan of boiling water. Heat, stirring all the time, until the Creme Egg is fully melted and a thick chocolate sauce has formed. Transfer into a piping bag and drizzle over the cool bars.
For more of Martha's recipes visit www.facebook.co.uk/CadburyCremeEgg
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|Publication:||The Chronicle (Newscastle upon Tyne, England)|
|Date:||Mar 23, 2016|
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