The Cadbury Creme Egg Cookbook has dozens of cracking recipes — check out some of the tastiest

EVERY year 500million Cadbury Creme Eggs are made, at a rate of almost 1,000 a minute.

But you don’t have to keep eating them straight from the foil . . . the Cadbury Creme Egg Cookbook has dozens of cracking recipes containing an egg or two. Here, Natasha Harding shares some of the tastiest.

5

Choc pots

Serves 6

5

Per serving: 192 cals, 10.8g fat, 8g sat fat, 16.5g sugar, 0.1g salt

YOU NEED:

• 100ml double cream
• 5 Cadbury Creme Eggs (4 chopped into small pieces and 1 chopped into 6)
• 3 tbsp cocoa
• 3 egg whites.

METHOD:

1. Heat the cream, four of the Cadbury Creme Eggs and the cocoa in a heavy-based pan until the Cadbury Creme Eggs melt and the mixture starts to bubble.
2. Remove from the heat and whisk the mixture until smooth, then leave it to cool for ten minutes.
3. Whisk egg whites until they are stiff.
4. Stir in a large spoonful of the cooled Cadbury Creme Egg mixture to loosen them slightly then gently fold in the rest. Try to mix as gently as possible to keep mixture light and airy.
5. Divide the mixture between six small glasses or ramekins (about 125ml each) and chill for at least four hours.
6. Top each pot with a piece of the last Creme Egg and serve immediately.

Ice cream

Serves 12

5

Per serving: 311 cals, 22g fat, 13.2g sat fat, 23.4 sugar, 0.09 salt

YOU NEED:

• 400ml full-fat milk
• 400ml double cream
• 1 vanilla pod
• 6 egg yolks
• 150g caster sugar
• 4 Cadbury Creme Eggs, chopped into small pieces.

METHOD:

1. Put the milk and cream in a large pan.
2. Split the vanilla pod lengthways and scrape the seeds into the pan along with the halves of the pod.
3. Heat over a medium heat until just simmering.
4. Remove the pan from the heat and leave it to cool for 15 minutes.
5. Whisk together the egg yolks and sugar in a large bowl until they are thick and creamy.
6. Slowly add the milk and cream, whisking all the time.
7. Return the mixture to the pan then cook over a gentle heat for ten to 15 minutes.
8. Stir continuously until the custard coats the back of the spoon. When you draw your finger across the spoon, it should leave a path through the custard.
9. Remove from the heat, pour the mixture back into the bowl, cover the surface with cling film to prevent a skin forming and leave it to cool completely.
10. Once the custard is cold, remove the vanilla pod halves then pour it into a large- lidded plastic box.
11. Put the lid on and freeze for an hour until the ice cream starts to freeze around the edges, then remove it from the freezer and beat it with a wooden spoon.
12. Freeze it again for another hour.
13. Remove the ice cream again and beat it until it is smooth. Then fold in the chopped Cadbury Creme Eggs and freeze again for another hour. Beat once more, then leave it to freeze for another three to four hours, or ideally overnight, until frozen.
14. Remove the ice cream from the freezer for 15 minutes to allow it to soften slightly before serving.

Fudge

Makes 60 squares

5

Per serving: 73 cals, 4.5g fat, 2.8g sat fat, 7g sugar, 0.01g salt

YOU NEED:

• 300g caster sugar
• 300ml double cream
• 100g butter
• 75g dark chocolate, chopped into small pieces
• 1 tsp vanilla extract
• 3 Cadbury Creme Eggs, chopped into pieces.
• You will need a sugar thermometer.

METHOD:

Line a 16 x 24cm shallow baking tin with baking parchment.

Put the sugar, cream and butter into a large saucepan and heat them gently, stirring, until the sugar is dissolved.

Make sure you don’t leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge. Brush them down with a pastry brush if necessary.

Turn up the heat and boil the mixture for ten to 15 minutes, stirring regularly to ensure that it doesn’t burn on the bottom of the pan, until it reaches 115C on a sugar thermo- meter.

Remove pan from the heat and add the chocolate pieces and the vanilla extract.

Beat the mixture well with a wooden spoon for five to ten minutes until the fudge thickens and loses its shine.

Pour the fudge into the baking tin, smooth the surface with the back of a spoon and leave it to cool for about 15 minutes.

Lightly press the Creme Egg pieces into the top of the fudge, then leave it to cool. Cut into 2.5cm squares.

Millionaire’s shortbread

Makes 20 pieces

5

Per serving: 308 cals, 14.8g fat, 9.2g sat fat, 31.4g sugar, 0.08g salt

YOU NEED:

For the shortbread:

• 75g caster sugar
• 150g butter
• 225g plain flour

For the caramel layer:

• 100g butter
• 50g golden syrup
• 150g caster sugar
• 1 x 397g can condensed milk

For the chocolate topping:

• 100g dark chocolate, broken into small pieces
• 50g milk chocolate, broken into small pieces
• 2 Cadbury Creme Eggs, chopped into pieces.

METHOD:

1. Preheat the oven to 180C/160C fan/gas 4 and line an 18 x 28cm baking tin with non-stick baking parchment.
2. To make the shortbread, cream together the sugar and butter until pale and fluffy, then add the flour and mix to form a soft dough.
3. Tip into the baking tin and spread it out with your fingertips to cover the base of the tin in an even layer.
4. Bake the shortbread in the oven for 15 minutes until it is golden, then remove it and set it aside to cool.
5. Next, make the caramel. Put all the ingredients into a medium saucepan and heat them gently until the butter has melted and the sugar dissolved, stirring occasionally.
6. Increase the heat and bring the caramel to the boil, stirring frequently, allowing it to bubble for five to ten minutes until the sauce thickens and turns a golden caramel colour.
7. Pour caramel on to shortbread and smooth into an even layer.
8. Put tin in the fridge until the caramel is set.
9. To make the chocolate topping, melt the dark and milk chocolate in a bowl in the microwave or over a pan of gently simmering water.
10. When the mixture is completely smooth, pour it over the caramel layer, tapping the tin on the work surface so the melted chocolate settles in an even layer.
11. Top with the Cadbury Creme Egg pieces and use the tip of a knife to gently swirl the pieces into the chocolate topping.
12. Leave the shortbread to cool completely before cutting it into squares with a sharp knife.

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Creme Egg FACTS

• They are only available from January until April.
• Cadbury says if you piled all the eggs made in one year on top of each other, they’d be ten times taller than Everest.
• If you laid all the eggs made in a year from end to end, it would stretch from the factory in Bournville, Birmingham, to Sydney, Australia.
• A Cadbury Creme Egg has 177 calories and 29 per cent of your daily sugar allowance – but it also contains two per cent of your recommended daily allowance of calcium.
• How do you eat yours? 53 per cent of people bite off the top, lick out the cream, then eat the chocolate; 20 per cent bite through; and six per cent scoop out the cream.
• The fastest an egg has been eaten in is 8.65 seconds.
• A YouGov poll saw the Creme Egg ranked the most famous confectionery in the UK.
• The Cadbury Creme Egg first appeared in 1971.
• Cadbury produces enough Creme Eggs in the UK for each person to enjoy 3.5 per year.

Extracted from The Cadbury Creme Egg Cookbook (£9.99, HarperCollins).

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