Creme Egg® Scotch Eggs

• Cadbury Creme Eggs®8
• digestive biscuits↗150g g
• vanilla sponge250g g

  (homemade or store‑bought)

• honey↗1 tbsp tbsp
• almond butter60g smooth, unprocessed g

  smooth, unprocessed

• white chocolate↗200g g

  roughly chopped

Step-by-step instructions

1. 1

   Line a baking tray with parchment paper. Unwrap the Creme Eggs®, place them on the tray and refrigerate to chill.

2. 2

   Meanwhile, pulse the digestive biscuits in a food processor until they become fine sand. Transfer to a shallow bowl and set aside. Place the vanilla biscuit crumbs in the processor and pulse for 30 seconds until coarse crumbs form. Add the honey, almond butter and ½ tsp fine salt, and pulse again until the mixture comes together and becomes slightly sticky. Shape the biscuit mixture into eight equal balls.

3. 3

   To form the Scotch eggs, flatten one biscuit ball into a disc about 8‑10 cm in diameter. Place a chilled Creme Egg® in the centre and wrap it with the biscuit mixture to enclose the egg. Repeat with the remaining balls, then place them back on the tray and chill for 10 minutes.

4. 4

   Melt the white chocolate in a heat‑proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water, or melt it in the microwave in short bursts. Remove the eggs from the fridge and, using two forks, gently dip each egg into the melted chocolate, turning to coat. Lift the egg, let excess drip off, then roll it in biscuit crumbs. Place the eggs on the tray and chill for at least 20 minutes until set, then serve.