Being a chocoholic, Easter is obviously my favourite holiday, and Cadbury Creme Eggs are my favourite treats of the season. The big ones are getting too sugary for me these days, but I find the little ones just right – they have a much better chocolate to filling ratio, which is important to me when we’re talking filled eggs.
I have absolutely no idea where I found this recipe; it was scrawled into one of my recipe books about 6 of 7 years ago, and I’ve always loved baking it for Easter! Given that we’re going to be away for Easter this year (and even if we weren’t, no one in my family really eats the cakes and sweets I bake anymore), I thought I’d make a batch for some friends who kindly invited us over for dinner last weekend : )
– 250g milk chocolate
– 150g butter
– 1 cup brown sugar
– 3 eggs, lightly beaten
– 1 tsp vanilla extract
– 1 cup plain flour
– 1 packet of mini creme eggs, wrappers removed
1. Pre-heat the oven to 180C and line a rectangular cake tin with baking paper.
2. Melt the chocolate and butter in a bowl over a pot of simmering water, stirring continuously.
3. Once melted, remove the bowl from the heat and stir in the sugar.
4. Stir in the eggs and vanilla next until fully incorporated, then the flour.
5. Lastly, fold in the creme eggs and pour the mixture into the prepared tin.
6. Bake for 30 minutes and cool in the tin for 5-10 minutes before transferring to a cooling rack to finish cooking.