Happy Easter

IMG_0870I think it was 2016 that I first come across the concept of the Creme Egg “Scotch Egg”. As a vegetarian, I often find myself adapting traditionally meat-based dishes into something using different ingredients, but I loved the idea of taking something savoury and making it sweet too.

I found lots of recipes online, but I wanted to do things slightly differently as I wanted to achieve a crumb coating, rather than a chocolate based coating. The steps below are less of a recipe, more construction suggestions.

 

Creme Egg Scotch Eggs

  • I used 2 packets of mini Creme Eggs. A lot of the recipes I looked at online used full size Creme Eggs, but for me the smaller size was perfect.
  • For the covering, I went for a cake pop style mixture, I crumbled 200g chocolate cake and mixed in 150g of chocolate icing. This creates a mixture that is easy to mould around the eggs. After coating the eggs I put them in the fridge for a couple of hours to let the mixture firm up.
  • For the outside coating I went for a biscuit base. I crumbled 75g of shortbread biscuits, getting the crumbs as fine as I could. I melted 75g milk chocolate. I dipped each covered egg in the chocolate and rolled this in the biscuit crumb to fully coat. I would recommend using one hand to get the egg coated in chocolate and the other hand for the biscuit mixture. Let the chocolate set before serving the eggs.

Hot cross bun ice cream

I found this fab recipe in the Tesco magazine and had to make it.  I highly recommend it.  I can’t find the recipe on their website to link you to.  Their recipe suggests using brown hot cross buns, but I just used normal ones.

Hot cross bun ice cream

Hot cross bun ice cream (Serves 4)

2 hot cross buns
1 tbsp light brown sugar
397g tin condensed milk
600ml double cream
2 tsp vanilla extract

1. Lightly toast the two hot cross buns. Allow to cool slightly then whizz in a food processor to make breadcrumbs.  Add the sugar and whizz again.

2. Meanwhile, whisk together the condensed milk, double cream and vanilla extract until the mixture has thickened.

3. Mix in the hot cross bun crumbs and pour into a plastic container.  Freeze overnight.

You need to let the ice cream soften out of the freezer before serving.  I served my ice cream with an orange sauce – mix 4 tbsp fine cut marmalade which has been warned in the microwave with 1 tbsp Cointreau.