Cakespy

Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

Cakespy: Cadbury Creme Scotch Eggs

20130124-238152-ccscotcheggtop1.jpg

[Photographs and original illustrations: Cakespy]

Let's take a moment to discuss what constitutes a "proper" Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.

But around Easter-time, I prefer to make mine sweet rather than savory, with Cadbury Creme Eggs.

The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs. Though in my opinion, these have slightly more complex flavor thanks to the cocoa in the batter and the vanilla cookie crumbs. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a nice texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.

20130124-238152-ccscotchegg3.jpg

It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed.

Get the Recipe

Cadbury Creme Scotch Eggs »

About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: