Crème Scotch Eggs

Our popular Cadbury Creme Scotch Egg recipe which has been shared thousands of times via Reddit, The Mirror, The Sun, Business Insider, Time Out… and many, many, more.

Serves 6


6 Crème eggs
300g Milk chocolate

Cake mixture:
175g Softened unsalted butter
175g Caster sugar
4 Medium eggs
120g Self Raising Flour
1tsp Baking powder
60g Cocoa powder

120g softened unsalted butter
120g Icing Sugar
20g Cocoa Powder

creme scotch eggs


Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit, gas mark 3) and grease or line an 8 inch (20cm) cake tin.

The recipe begins with a very basic chocolate sponge recipe so you’ll need to start by creaming your butter and sugar. I usually mix by hand with a whisk as I can control the consistency of the mixture better but hand held or freestanding mixtures work just fine.

When light in texture gradually add the rest of your ingredients, stirring continuously. Always remember to sieve both your flour and cocoa powder as this reduces clumps in your mixture. Once combined you should have a smooth, relatively thick batter which should run freely from your mixing bowl. If you feel the batter is too thick add a splash of milk, this should loosen your mixture up without affecting the texture of the cake.

Pour your mixture into your cake tin, spreading evenly and ensuring there is enough room for the batter to rise without overflowing. Place in the middle of your oven and bake for around 25 minutes until the cake is firm and springy to the touch. Take your cake out of the oven and allow to cool for around 15 minutes.

Once cooled, remove from the tin and crumble in a food processor until its texture resembles breadcrumbs. Add the remainder of your softened butter, icing sugar and cocoa, mixing again until a firm dough is formed similar to that of shortcrust pastry.

Taking handfuls of the dough, encase each crème egg and roll into fist sized balls. Place each egg onto a plate or board covered with baking paper, and pop into a fridge to chill until firm.

Whilst your dough balls are cooling grate 100 grams of chocolate into a bowl or plate, making sure the entire surface is covered and there is enough space to roll your eggs. Melt the remaining 200g of chocolate in a bowl over a pan of hot water (this can also be done in the microwave) until all lumps of chocolate have melted.

Once firm, take your dough balls out of the fridge and dip into the chocolate mixture ensuring all surface area is covered with chocolate. Roll the eggs through the grated chocolate, once again covering the entire surface and place back onto your cooling tray. Place all eggs back into the fridge for 10 minutes to cool and then serve!

Recipe by Daniel Russell.


2 Comments Add yours

  1. Amanda Wilson says:

    The buttercream step, calls for you to mix the cake crumb with remaining butter, icing sugar and cocoa, but there is no mention of cocoa in the buttercream ingredients. Are we supposed to keep some of the 60g from the cake mix back, and if so, how much?


    1. Lee Jones says:

      You will need a further 20 grams cocoa for the buttercream. Our bad, sorry! We’ll amend it 🙂 Enjoy!


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