Creme Scotch Egg
March 1, 2020


  • Chocolate brownies 300g (can be ready-made)
  • 6 Cadbury Creme Eggs
  • Hundreds and thousands sprinkles 1 tub, to coat
  • Chocolate buttercream (optional)
  • Butter 3 tbsp,soft
  • Icing sugar 6 tbsp
  • Cocoa powder 1 tbsp


Crumble the brownies into a bowl, as finely as possible. Mix the buttercream ingredients together and add a teaspoon at a time to the mix until you can mould it.

Take 1/6 of the mix and roll it into a ball and then flatten it out. Place a creme egg in the centre and press and shape the brownie mixture around it until all of the egg is covered. Repeat until all eggs are covered.

Pour the hundreds and thousands onto a plate. Take one of your eggs and roll it around in the sprinkles until completely covered, you may need to do this a few times to cover it completely. Repeat with the other eggs and chill in the fridge for 30 minutes.

When you’re ready to serve you can either keep them whole for the surprise factor or cut them in half to reveal the runny fondant and enjoy!