How much do you like Cadbury Creme Eggs?

Those delicious, melt-in-your-mouth fondant filled eggs covered with Cadbury’s Milk Chocolate!

Although Cadbury is putting themselves out of business because of the changes they have made lowering the quality of these famous eggs - you can still make them at home.

Included are recipes using Cadbury Eggs - deep fried, cheesecake, brownies, truffles, dip - plus more!

Enjoy!

The Cadbury Crème Egg
That delicious Cadbury Dairy Milk chocolate, fondant-filled found in your Easter basket changes back in 2015 when jCadbury (which is owned by Kraft – the company famous for buying out all the goodies we like and changing the formulas to save $$$ - and the product quality is gone forever!) That wonderful chocolate is replaced by a much cheaper chocolate made from a standard cocoa mix chocolate.
In 1824, John Cadbury (a British chocolate maker) opened a shop in Birmingham where he sold tea, coffee, hops, mustard, cocoa, and drinking chocolate, which he made himself using a mortar and pestle. A century later, in 1923, the company that grew out of his shop released its first cream-filled eggs. But the Cadbury Creme Easter Eggs we all know and love weren’t invented until 1971. Four years later, the first TV ad appeared for Cadbury Creme Eggs and these chocolate confections became an international Easter classic. Many Americans will remember the “clucking bunny” campaign, begun in 1982.
The Cadbury Creme Egg is manufactured by pouring liquid chocolate into a half-egg shaped mold, which is then filled with white fondant and a dab of yellow fondant. Because the fondant has a greater density than chocolate, the two don’t mix together and the fondant pushes the chocolate outwards. The two
That delicious Cadbury Dairy Milk chocolate, fondant-filled found in your Easter basket changes back in 2015 when jCadbury (which is owned by Kraft – the company famous for buying out all the goodies we like and changing the formulas to save $$$ - and the product quality is gone forever!) That wonderful chocolate is replaced by a much cheaper chocolate made from a standard cocoa mix chocolate. The original Cadbury egg’s chocolate is richer, not overly sweet, almost fudge-like.
The company lost sales – which really plummeted after this. Manufactured in both the UK and the US – the UK version is much better
There are recipes out there for various fillings – and many of the simpler variations include no-cook fillings involving powdered sugar, butter and corn syrup. And while those fillings were soft and delicate, none quite replicated the flavor or gooey texture of the commercial egg.
The fondant is nothing more than a cooked sugar syrup that is crystallized. Ingredients, ratios and cooking temperatures help to determine the fondant’s final consistency. For candies, the syrup is cooled, then stirred or kneaded to a putty-like consistency before using. Finding the right fondant — and those right ratios and cooking temperature — was key to re-creating the egg. It includes heavy cream and milk, lending a richness and depth of flavor not normally found in standard water-based sugar fondants. For extra flavor, you can toss in vanilla seeds.
A change of just one degree in cooking temperature can affect a fondant’s final texture. Too firm and it’s too hard to knead; too soft and it won’t hold an egg shape.
Another factor is invertase, which is added to get the soft centers in many candies, and its ratio to fondant. Invertase is a natural enzyme derived from yeast that basically liquefies sugar (it breaks down sucrose into two simple sugars, glucose and fructose). But it takes time to work — typically a few days at room temperature to properly liquefy a filling. Candy, after all, has its own particular chemistry.

After fine-tuning the filling you move on to the chocolate. You can experiment with a combination of standard semisweet chocolate bars and chips, but the real eggs needed British-made Cadbury Dairy Milk Chocolate. With imports practically halted, sourcing the chocolate it is quite difficult.

Ready to give it a try?

• 170g (1/2 cup) light corn syrup (or golden syrup if you’re across the pond)
• 58g (1/4 cup) butter, room temperature
• 375g (3 cups) confectioner’s powdered sugar (icing sugar)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• yellow food coloring
• 1 (12 ounce) bag milk chocolate chips
Filling:
Cream together the corn syrup, butter and vanilla. Sift in the confectioner’s powdered sugar and beat until incorporated. Now to get fancy and separate the filling into whites and yolks! Take out about a third of the filling and stir in some yellow food coloring. Now you’re done! Put the two bowls in the fridge, as they’re easier to work with once they’re set up a little.
Shaping:
Make little yolk balls out of the yellow mixture. Place them on some parchment (foil will leave you with a mess). Place back in the fridge or even the freezer to firm up. These soften quickly.
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Return to fridge.
Melt your chocolate; fill molds and swirl to coat the sides. Place a “yolk” in the center of each. Using more melted chocolate, join the two halves of the egg together. Place in the freezer.
If you are not using molds, melt your chocolate with 2 t. shortening. Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way – and once the chocolate is set, you can dip them again for an extra chocolatey shell!
To prevent any disasters – make sure your chocolate shell is thick enough and sturdy enough. Allow the proper amount of time to set.

A slight variation –

• 1⁄2 cup light corn syrup
• 1⁄4 cup butter
• 1 teaspoon vanilla
• 1⁄4 teaspoon salt
• 3 cups powdered sugar, sifted
• 4 drops yellow food coloring
• 2 drops red food coloring
• 1 (12 ounce) bag milk chocolate chips
• 2 teaspoons vegetable shortening

  1. Combine the corn syrup, butter, vanilla and salt in a large bowl, beating well with an electric mixer until smooth. Add powdered sugar, a little bit at a time and mix by hand after each addition until creamy.
  2. Remove about 1/3 of the sugar mixture and place in a small bowl adding the food coloring and mix well. Cover; chill for at least 2 hours or until firm.
  3. When mixtures are still firm roll a small, marble size from the orange filling. Wrap a small amount of the white filling around the orange.
  4. Form into the shape of eggs and place on a lightly greased cookie sheet. Chill at least 4 hours to allow them to set.
  5. Combine the chocolate chips and shortening in a double boiler or ceramic bowl. Melt and stir until smooth.
  6. Take each egg filling, dip into the melted chocolate mixture and return to baking sheet.
  7. Repeat and chill again for 2 hours.
  8. Repeat the dipping process, chill again and you’re good to go!

Another –
• Unsalted Butter softened 8 Tablespoons (112g)
• Vanilla Extract 1 teaspoon
• Corn Syrup (Or Golden Syrup) ¼ cup (60ml) (80g)
• Salt Pinch
• Confectioner’s Sugar 3 cups (360g)
• Yellow Food Coloring as needed
• Merckens Candy Melts or Tempered Chocolate Couverture 1lb (454g)
Instructions

  1. First prepare the egg molds with tempered chocolate.
  2. Combine the corn syrup, softened butter, pinch of salt and vanilla extract and blend on low- medium speed to incorporate.
  3. Increase the speed to medium-high and whip until smooth.
  4. Add the sifted confectioners’ sugar about 1 cup at a time while blending on low speed.
  5. It will start to get thicker and stiffer as you add the rest.
  6. Continue mixing until it is all incorporated and smooth.
  7. Take out about ¼ cup of the mixture and in a separate bowl add the yellow food coloring.
  8. Roll about 1½ teaspoons of the white filling into a ball and stuff it into each of the chocolate egg cavities.
  9. Take about ½ teaspoon of the yellow and roll into a ball and place into 1 half of an egg on top of the white.
  10. Freeze entire mold filled with the creme egg filling for about 5 minutes to set then turn out onto a parchment paper.
  11. The eggs should fall right out of the molds like an ice cube tray.
  12. Place 1 egg half on top of the other egg half sealing with a bit more tempered chocolate.
  13. Allow to set before adding to the Easter Basket
    Notes
    Cadbury Creme Eggs can be stored at room temperature for up to 10 days

Using Invertase?
1/2 cup Corn Syrup
1/4 cup softened Butter
3 cup Powdered Sugar
1 tsp Vanilla
Yellow Food Coloring
12 oz Light Cocoa Candy Chips or Milk Chocolate Chips
1/4 tsp Invertase (optional)

Cream the corn syrup, butter and vanilla.
Slowly add in powdered sugar beating until incorporated.
If you want to have the centers liquify, add the invertase at this point. The process will take several days after the candies are made.
Transfer 1/3 of the filling to another bowl and yellow food coloring.
Refrigerate both mixtures for at least 30 minutes.
Line a baking sheet with parchment paper.
Form the Yellow mixture into about 1″ balls and place them on the parchment line sheet.
Place in refrigerator or freezer until the yolk balls are firm.
Grab a clump of white mixture and flatten into a circle. Place yellow ball in the middle and wrap the white around it forming into an egg shape. Return to prepared sheet.
Place in freezer until the egg shapes are solid.
Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
Place back on parchment paper.
Refrigerate 10 minutes until chocolate has set.

Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making. It is usually derived from yeast and is sold either as a clear liquid or as a powder that can be dissolved in water.
What does invertase do?

When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called “invert sugar” or “inverted sugar syrup.” Invert sugar is frequently used in commercial baking and candy recipes because it keeps baked goods moist for longer periods of time.

When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase.
How much invertase do I need?

The exact amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 tsp - 1 tsp of invertase per pound of fondant.
How should I store invertase?

The invertase itself should be stored in the refrigerator for longevity. Cold temperatures slow the invertase reaction, so candies with invertase should be stored at room temperature instead of in the refrigerator, for the best and fastest results.
Where can I buy invertase?

Since invertase is commonly used in baking and candy making, the best place to look for it is in well-stocked cake decorating and candy supply stores.

It is also found on many candy supply websites.
Is invertase safe to eat?

For most people, the small quantities of invertase they would ingest in candies is completely safe. It is possible to have an allergic reaction to it, however.

Candies that use invertase

Chocolate-Covered Cherries
Creme Eggs

Deep-Fried Cadbury Creme Eggs

• Cadbury Creme Eggs
• Large egg roll wrappers, one per egg
• Water
• Canola oil
• Powdered sugar, optional

Heat canola oil to 350 degrees F.
Lay out one of the wrappers and place a Cadbury Creme Egg in the center of it. Brush some water around the edges. Fold it up tightly so all the seams are sealed.
Fry the packets up until they’re evenly golden on all sides.
Let cool and dust with powdered sugar.

OR –

• 6 crème-filled chocolate Easter eggs (like Cadbury eggs)

• 1/2 cup flour

• 1/2 tsp baking powder

• 1/2 cup milk

• 1 tsp vegetable oil

• 1/8 tsp salt

• 4-6 cups vegetable oil for frying

  1. Refrigerate the eggs for an hour before frying them, or place them in the freezer for 15 minutes before frying. They are less likely to leak during the frying process if they start out cold.
  2. While the eggs are chilling, prepare the batter. In a small bowl, whisk together the flour, baking powder, milk, 1 teaspoon of vegetable oil, and salt. Whisk until the batter is free from lumps.
  3. Fill a medium saucepan with 1-1/2 inches of oil (this will be about 4-6 cups, depending on the size of your pan.) Place the pan over medium heat, and insert a candy/deep fry thermometer.
    Heat the oil until it reaches 375 degrees Fahrenheit (190 C).
  4. If the eggs are still in their wrappers, unwrap them. Dip an egg in the batter, covering it completely, then carefully place it in the hot oil. Cook the egg for about 3-4 minutes, until it is golden brown on all sides. Remove the egg from the oil using a slotted spoon or frying tool and place it on a plate lined with several layers of paper towels.
  5. Repeat this process with the remaining eggs. As you cook them, continually monitor the temperature to make sure it stays around 375 F/ 190 C. If it gets too hot remove it from the heat briefly, and if it cools down too much let it heat up again before resuming frying.
  6. Deep-Fried Easter Crème Eggs lose their liquid center and wonderful crispness within about 20-30 minutes of frying, so once all of the eggs are cooked, they should be enjoyed immediately. Serve them with a sprinkling of powdered sugar or a drizzle of chocolate sauce, caramel sauce, or berry puree.

OR –

• 1 canister thin crust Pillsbury pizza dough
• cadbury creme eggs (either mini or regular sized ones; I did about a dozen mixing both)
• vegetable oil for frying

  1. Take off a chunk of dough, flatten it and place Cadbury egg in the middle. Wrap dough around the egg, completely covering the egg with a thin layer of dough and pinching it to seal it closed. Attempt to keep the egg shape with the dough. Repeat until all the dough is used up. 2. Add oil to pot being used for frying, at least 1 inch deep. Heat oil to medium high heat on stove. Add eggs, a few at a time. Watch the dough bubble and cook, flipping the dough balls over when one side turns a dark golden brown. Cook and flip as needed until dough is completely cooked and evenly golden on all sides. Remove from heat and eat while warm.

Cadbury Creme Egg Brownies
Makes one 8 inch pan

115 grams (1/2 cup or 1 stick) unsalted butter, chopped
200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
100 grams (1/2 cup) caster sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
85 grams (2/3 cup) plain flour
100 grams (1/2 cup) mini Cadbury Creme Eggs, chopped
3 large Cadbury Creme Eggs, cut in half
Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
Preheat the oven to 160 C (320 F). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Add your chopped mini Creme Eggs. Pour the brownie mixture into your prepared tin and smooth the top.
Bake the brownie for about 25 minutes, then gently pop the large Creme eggs on top and press them slightly into the brownie. Pop the brownie back into the oven for an additional 20 minutes or until the brownie no longer wobbles in the middle. Leave to cool completely.
*The brownie can be hard to cut with the chocolate eggs on top, so it is best to leave it to cool completely before serving. Or even pop into the fridge for a few hours before slicing.

OR –

• 8 tablespoons of butter
• 2 ounces semi sweet chocolate
• 1 cup sugar
• 2 eggs. beaten
• ½ teaspoon vanilla
• ½ cup semi-sweet chocolate chips
• ¼ cup flour
• ¼ teaspoon salt
• 10 to 12 mini cadbury creme eggs

  1. Preheat oven to 325 degrees.
  2. Line an 8 inch pan with parchment paper.
  3. Melt the butter and semi sweet chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
  4. Remove from heat and add the sugar. Stir well.
  5. Now add your eggs and vanilla, stirring until it’s smooth.
  6. Add chocolate chips, flour and vanilla salt. Stir until combined.
  7. Transfer batter to pan and place in oven.
  8. Bake for 20 minutes. Remove from oven, and place each mini egg randomly in batter and press it down.
  9. Pop back in the oven for another 15 to 20 minutes.
  10. Remove from oven and allow to cool.
  11. Slice with a knife into squares.
  12. Serve with a big old creme egg loving smile.

Cadbury Creme Egg Pie

• 1 envelope unflavored gelatin
• 1 cup cold water, divided
• 1 tsp. vanilla extract
• 10 ounces Mini Cadbury Cream Eggs (about 22), melted over a double boiler
• 1 cup Marshmallow Cream (Fluff)
• 2 cups heavy whipping cream, whipped
• 1 Chocolate Crumb Crust

In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat.
Stir in vanilla and remaining water. Beat in melted Cadbury Eggs and marshmallow cream. Chill until mixture mounds when dropped from spoon (this was about 20 minutes).
Fold in whipped cream. Mix until fully incorporated. Turn into crust. Spread evenly and top with extra Cadbury Cream Eggs if desired.
Refrigerate for at least 4 hours. Serve cold.

Cadbury Creme Egg Dip
• 1/3 cup corn syrup light
• 3 tbsp unsalted butter softened
• 1/2 tsp vanilla extract
• 2 1/3 cup powdered sugar
• 8 oz cool whip softened
• orange food coloring

  1. Using a stand mixer (or a hand mixer + large bowl), beat the corn syrup, unsalted butter, vanilla extract, and powdered sugar together on medium-high until smooth. Mixture will be very sticky. Tip: Add powdered sugar slowly, mixing in between. If the mixture gets too thick, move on to the next step with the cool whip, then blend in the remaining powdered sugar.
  2. Add in cool whip and beat on medium. When mixture looks smooth (about 3-4 minutes) use a spatula to thoroughly scrape around the sides, then beat again for another 3-4 minutes. If needed, repeat with scraping and mixing until the sticky sugar mix is completely combined with the cool whip.
  3. Remove 3/4 of the dip and place in a serving bowl. Make a small well in the top where the orange dip will go.
  4. For the dip remaining in the mixing bowl, add orange food coloring 1 drop at a time until desired color is reached. For mine, I used 4 drops of gel food coloring.
  5. Scoop orange dip in the well you created in the white dip.
  6. Serve immediately with milk or dark chocolate candy bars for dipping.

Cadbury Creme Egg Cookie Bars

• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup mini chocolate chips
• 1 brownie mix-ingredients needed per brownie mix
• 1 package of miniature Cadbury Creme Eggs, (the mini foil wrapped eggs with the creme, not the bag of chocolate eggs!)

  1. Preheat the oven to 375 degrees
  2. Prepare brownie mix according to the directions on the package.
  3. Pour brownie mix into well greased 9 inch square baking pan.
  4. Roughly chop up Cadbury eggs, set aside.
  5. In small bowl combine the flour, salt, baking soda
  6. In large mixing bowl beat the softened butter and sugars until creamy, add in the egg, beat until mixed
  7. Slowly add in the flour mixture. Stir until combined fold in the mini chocolate chips. and chopped up Cadbury eggs.
  8. Spoon cookie dough into the baking dish on top of the brownies. You won’t be able to really spread it to even it out since the dough is thicker. Just spoon it on as evenly as you can and as it bakes it’ll even out more.
  9. Bake for 20 minutes. Allow to cool, and enjoy!!

Cadbury Creme Egg Cupcakes

• 150 g granulated sugar – 5 ½ oz.
• 150 g butter, soften – 5 ½ oz.
• 3 eggs (room temperature)
• 120 g plain flour
• 1 tsp lemon extract
• a pinch of salt
• 2 tbsp cocoa powder
For the lemon icing
• 90 g butter, soften – 3 ¼ oz.
• 180 g icing sugar – 5+ oz.
• 1 tbsp lemon juice
• 1/2 tsp yellow food colouring
For the chocolate icing
• 90 g butter, soften – 3 ¼ oz.
• 180 g icing sugar – 6+ oz.
• 2 tbsp cocoa powder
• 1 tbsp milk

  1. Freeze the mini creme eggs for a few hours, ideally overnight.
    Beat the butter and sugar until you get a smooth consistency.
  2. Gradually add the eggs one by one and continue to beat until all incorporated. Do not worry if it curdles at this stage, this is absolutely fine.
  3. Add the flour, cocoa powder, salt and lemon extract and mix them all gently with a spatula.
  4. Line a cupcake/muffin tray with paper cases, scoop out a teaspoon of batter in each case, then add one mini creme egg. Cover the eggs with more batter, making sure the batter is divided evenly between each case.
  5. Bake it the preheated oven at 180 degrees Celsius for approximately 20 minutes or until well risen and firm to touch.
  6. Leave to cool completely.
  7. To make the yellow icing sugar, beat all ingredients until you get a smooth paste. Same applies for the chocolate icing.
  8. Using a nozzle of your choice, pipe the icings on the cupcakes.

Easter Egg Cookie Dough Truffles
Makes 10 truffles
Ingredients
10 mini caramel filled Easter eggs
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
3/4 cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
2 - 3 tablespoons milk
1/2 cup milk chocolate chips
250 grams (1 cup) dark chocolate melts
Sprinkles to decorate
First let’s make the cookie dough. Roughly chop the butter into chunks and place in a mixing bowl, along with the sugar. Using an electric mixer, beat the butter and sugar for a few minutes until smooth and creamy. Add the vanilla and beat for 30 seconds or so. Then sift in the flour and gently stir with a wooden spoon or a spatula. Add the milk, one tablespoon at a time, until the dough reaches your desired consistency. Stir in the chocolate chips. Cover the dough with plastic wrap and place in the fridge for around 30 minutes.
Peel the wrappers off your mini Easter eggs. Line a large tray with baking or parchment paper and take the cookie dough out of the fridge. Gently grab teaspoons of the cookie dough and then wrap it around each Easter egg. Then roll it into a smooth ball using your hands. Pop each one onto the prepared tray until all ten are done. Place in the freezer for at least 30 minutes - this will help you to achieve a nice smooth coating when it comes to the dipping.

Next you will need to melt your chocolate. I prefer to use the stove top method for this recipe so I can keep the chocolate warm. Place a small saucepan on a medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the truffles from the freezer and one at a time, pop them into the chocolate. Swirl each one around until it is fully coated and then lift it out with a fork and place it back onto the tray. Before the chocolate fully sets, pop a few sprinkles on top. Continue until you have done all ten truffles and then place them back into the fridge to fully set for another 20 minutes.

Cadbury Cream Egg Stuffed Donut Holes & Malted Chocolate Marshmallow Fluff

Doughnuts:
• 1 tablespoon active dry yeast
• 1/3 cup sugar
• 1 cup slightly warm milk
• 1 teaspoon salt
• 3 egg yolks
• 2 tablespoons butter (melted)
• 3 - 3 1/2 cups all purpose flour
• about 24 mini Cadbury cream eggs
• 1 quart of frying oil
• powdered sugar for dusting (optional)
Marshmallow Fluff:
• 3 egg whites
• 3/4 cup sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 1/2 teaspoons vanilla extract
• 3 tablespoons malted milk powder
• 1 1/2 tablespoons cocoa powder
Instructions
Doughnuts:

  1. In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs yolks and sugar, then butter and salt until combined. Add flour a cup at a time until it starts to come together into a smooth dough. Turn out onto a lightly floured surface and knead for 4 to 5 minutes until smooth and resilient. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
  2. Divide the dough into about 24 little balls. Flatten each ball into a disc and place a cream egg in the center. Wrap the dough around the egg and roll between palms to smooth. Place the doughnuts about an inch apart on a tray, then cover tray with pastic and place in a warm place to rise for at least 1 hour (2 or longer is better). This is a good time to make the marshmallow fluff.
  3. Heat about 3 inches of oil in a large high-sided skillet or pot to 350 degrees F (180 C). Gently drop a few balls at a time into oil and fry on each side for 35 to 45 seconds until golden then flip and repeat on the other side. Use tongs or a slotted spoon to gently lift them out and place on a plate lined with paper towels.
  4. Dust in powdered sugar and serve hot.
    Marshmallow Fluff:
  5. Whisk egg whites, sugar, and salt in a small saucepan and place over your lowest setting on smallest burner. Stir for 3 to 4 minutes over heat until sugar is dissolved (it should feel smooth and not grainy when rubbed between your fingers). Remove from heat and pour into the bowl of a stand mixer. Allow it to cool for about 5 minutes, then add salt and cream of tartar. Start beating on low speed and increase speed a little after every minute for about 5 minutes. Now turn onto high speed and beat until stiff peaks form, it may take 5 to 10 minutes. Beat in vanilla until combined.
  6. Now sift in malt and cocoa and very gently fold into the fluff as few times as possible until combined (you can even leave it a little bit swirly to avoid smashing your fluff.) Also note that this is best fresh and may seperate after a while.
  7. Serve with doughnuts.

Cadbury Crème Egg Ice Cream
3 1/2 cups heavy cream
1/4 cup cocoa powder (Dutch-process or Natural)
3/4 cup granulated sugar
Pinch salt
2 TBSP corn syrup
1 TBSP plus 1 tsp. cornstarch
4 oz. milk chocolate (preferably milk chocolate)
8 oz. Cadbury Crème Eggs (the small ones), chopped (and unwrapped) and divided
1 tsp. pure vanilla
In a non-reactive sauce pot, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
In a small bowl whisk together ¼ cup cream with the cornstarch to make slurry, set aside.
Add the chopped chocolate and 4 oz. of the Cadbury eggs and whisk until completely smooth. Remove from heat.
Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
Pack the ice cream into a resealable container (I like a long rectangular shape) then sprinkle with additional 4 oz. of Cadbury Crème Egg pieces. Cover and freeze for at least 4 hours.

Cadbury Brownie Bites
Yield: 24 Brownie Bites

Mini Brownie Bites:
• 1 box brownie mix
• 2 Cadbury Creme Mini Eggs 12-Pack
Vanilla Buttercream Frosting:
• 1 cup butter, softened
• 4 cups powered sugar, SIFTED
• ¼ teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons milk
• 4 drops of yellow food coloring
• sprinkles

Mix the box brownie mix according to the package directions. Spray a mini muffin tin with non stick spray. Fill each tin with 1 teaspoon brownie batter. Bake at 350F degrees for 11 minutes. Remove from the oven and let cool 2 minutes. Press an unwrapped creme egg into the center of each brownie bite. Let cool another 2 minutes.
Place on a wire rack and let cool completely.
For the frosting:
Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, milk, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes. Add 4 drops of yellow food coloring and stir until fully colored. Frost cooled brownie bites (I used Wilton 32 piping tip) and sprinkle sugar sprinkles on top.

  • I frosted these brownie bites with a Wilton 32 piping tip. If you don’t have a piping bag, no worries you can frost these brownies with a spoon or knife.

Homemade Cadbury Creme Egg Poptarts

For the crust:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 Tablespoon granulated sugar
• 3 ounces cream cheese (cut into 1-inch cubes)
• 12 Tablespoons unsalted butter (1 1/2 sticks), cut into small cubes
• 1 egg
• 2 Tablespoons milk
For the filling:
• 24 mini Cadbury Creme Eggs, roughly chopped
• 1 Tablespoon all-purpose flour
• 1 egg
• 1 Tablespoon milk
For the glaze:
• 1/2 cup powdered sugar
• 1 Tablespoon cocoa powder
• 2 Tablespoons maple syrup
• 1 teaspoon water

Make the crust:
• Add 2 cups flour, salt, and sugar in a food processor or blender and pulse to combine. Add the cream cheese and butter and pulse until they are incorporated but the mixture still looks rough and pebbly.
• Whisk together 1 egg and 2 Tablespoons milk in a small bowl. Pour this down the feeding tube of the food processor, then pulse just until the dough comes together in a big clump.
• Generously flour the work surface. Dump out the dough onto the surface and form a rectangle (about 8×6-inches) with your hands. Wrap dough in plastic wrap/foil and refrigerate until firm, at least 1 hour, up to 1 day.
• When the sough is firm, unwrap dough and cut in half widthwise to form two rectangles of equal size.
To make Pop-tarts:

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
  2. Place large sheet of parchment paper on the work surface. Generously flour it and a rolling pin. Place the dough in the center of the parchment paper and roll it into a 12×9-inch rectangle about 1/2-inch thick.
  3. Roll out the second piece of dough the same way.
  4. Use a sharp knife to cut each sheet of dough in half lengthwise, then in quarters widthwise. You will end up with eight 3-by-4-1/2 inch sheets of dough.
  5. Do the same with the second piece of dough. You will now have 16 sheets of dough.
    To make filling:
    • In a small bowl, toss together 1 Tablespoon flour and Cadbury Creme Eggs until flour is evenly distributed.
    • Beat egg and 1 Tablespoon milk together in a separate small bowl and brush over sheets of dough.
    • Spoon a tablespoon of the chopped cadbury creme eggs onto the center of 1/2 of the sheets of dough (only 8 out of the 16. These will be the “bottoms”). Leave at least a 1/4-inch border around the edges.
    • Carefully place a top rectangle over each bottom and press the edges together with your fingers or a fork to seal. Prick the tops of the poptarts a few times with a fork. The pricking helps vent the steam in the oven.
    • Use a spatula and gently transfer the tarts to the prepared pan, spacing them evenly apart.
    • Bake for 20-25 minutes.
    To make glaze:
    • In a small bowl, combine powdered sugar, cocoa powder, maple syrup, and water. Whisk until smooth. When poptarts are done, let cool for about 2 minutes before glazing.
    • If you want to add the orange glaze, make another batch of the icing, but replace the cocoa powder with powdered sugar and use red and yellow food coloring to dye the glaze orange. Serve immediately or let glaze “set” for 30 minutes.
    • Store in an airtight container for up to 5 days.

Cadbury Crack

Ingredients
• 2 sleeves salted Saltines crackers
• 1⅛ cup salted butter
• 1⅛ cup brown sugar
• 1 tsp vanilla
• 1 package chocolate chips
• ½ package Cadbury eggs
• ½ cup shaved coconut
Instructions

  1. Cut a rectangle of Parchment Paper to line a jelly roll sheet. Then make a layer of Saltines to cover the bottom of the pan. Preheat your oven to 400 degrees. Then in a saucepan, melt 1⅛ cup of butter and 1⅛ cup of brown sugar. Stir together until boiling, then boil for about 2 minutes until thickened. Remove from heat and add 1 tsp of vanilla.
  2. Pour the caramel mixture over the crackers and spread evenly throughout. Put in the over for six minutes. Melt chocolate chips in the microwave by cooking in 30 second increments and stirring until melted. Take the pan out of the oven and pour the chocolate over the top. Spread evenly. Smash the Cadbury eggs with a meat mallet and sprinkle over the top, along with the coconut. Chill for at least one hour and then break into pieces to serve.

Creme Egg Cheesecake
• 280g Digestive Chocolate Biscuits – 10 oz.
• 140g Butter (Unsalted), melted – 5 oz.
• 560ml Double cream, lightly whipped until it forms soft peaks – ¾ pint
• 140g Icing Sugar, sifted – 5 oz.
• 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat) – 10 oz. each
• Juice of half a lemon
• 275g Mini Cadbury’s Creme Eggs (about 3 small bags)
• 3 or 4 Full size Creme Eggs to decorate
• 60g Milk Chocolate
• 120g White Chocolate
• Yellow Food Colouring (see my notes above)

  1. Crush the biscuits until they look like lumpy sand. Mix with the melted butter and press into your 7" tin.
  2. Unwrap the mini Creme Eggs and chop them each into quarters.
  3. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
  4. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  5. Chill for 3 hours or even better, over night.
  6. Use my knife tip (above) to remove the cheesecake from the tin.
  7. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
  8. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
  9. Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you’re happy with, then drizzle this over too.
  10. (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
  11. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.