Make Your Own Creme Eggs

We’re big fans of chocolate here at Little Button Diaries, and Easter is the time when we get most excited about it. For us, the supreme Easter chocolate is a Cadbury’s Crème Egg. We’re always a little bit sad when they’re no longer sitting temptingly at the supermarket checkout. So in a bid to not panic buy all the Crème Eggs before Easter, we devised our own version. And we were pleasantly surprised to find it was super easy to recreate!

To make 6 eggs you will need:

200g golden syrup
75g unsalted butter, room temperature
400g icing sugar
1 teaspoon of vanilla extract
Half a teaspoon of yellow food colouring
Small hollow chocolate eggs (M&S sell bags of these)

1) Begin by creaming the golden syrup, butter and vanilla extract together.

2) Sift the icing sugar into the mixture until it is completely combined.

3) Separate the mixture into two bowls. Put one third into one bowl and the rest into the other. Add the yellow food colouring to the smaller bowl to form the ‘yolk’.

Pop the mixtures in the fridge for 30 minutes to harden a little.

4) Carefully slice the hollow chocolate eggs in half vertically. Roll the yellow icing into a ball roughly the size of a large marble. Wrap your yellow ball in white icing then mould it into an egg shape, a little smaller than your chocolate egg.

5) Take your rolled creme and gently press it into one half of the chocolate egg, then place the other half on top. The icing is sticky so should glue the two pieces nicely together. If it’s too small, simply add a bit more white creme.

We then sliced the top off our eggs with a knife and presented them to two very confused looking toddlers. We let them have a little taste and then munched the rest down with a nice cup of tea! (We didn’t really fancy the idea of two sugar fuelled little’ns destroying everything in sight).