Light up your lava lamp, slick down your sideburns, hitch up your mini skirt and drag out your flares for this 70’s dinner party classic is back. This time though it’s been given a 21st century makeover and the star turn is the Cadbury Creme Egg, these individual puds a perfect ending to any Easter Dinner Party.
Inspired by Eric Lanland’s Creme Egg Brownie recipe, a tray of brownie’s studded with halved creme eggs, I decided to create my recipe for the Cadbury Creme Egg Bake.
I tried this dessert using fresh custard, just because I love Rodda’s Clotted Cream Custard and any ice cream base begins life as a custard. I did also try it with ice cream. If you use custard you’ll need to make the iced part the day before you plan on eating. If you use ice cream, you can make it on the day you plan to eat, simply because it’s already frozen, it just takes a little moulding.
Here’s how I did it.
To make four puddings
4 Cadbury Creme Eggs
1 pot of Rodda’s Clotted Cream Custard. One 300g pot will make two desserts. If you buy another premium custard brand, each dessert needs 150g.
A small tub of your choice of flavoured ice cream although I used two different smaller pots of Yoo Moo frozen yogurt, each were 170ml.
100g Lurpak butter, softened, plus extra for the tin
100g self-raising flour
2 eggs, lightly beaten I use Clarence Court Burford Brown’s from Waitrose
100g Billington’s golden caster sugar
6 egg whites – I always use Liquid Egg Whites from Two Chicks
250g caster sugar
Small amount of Sugarflair colouring paste (or food colouring) if you want a coloured meringue – I used Primrose.
4 pudding moulds – I use Silverwood
Piping bag and nozzle – I used a star nozzle
Spatula or palate knife if you don’t want to pipe your icing
Line 4 individual pudding moulds sparingly with oil, if you use silicone moulds there’s no need. I tried to use cling wrap but found that it moulded into the ice cream and made it difficult to remove initially. After it’s been out of the freezer for a few minutes the ice cream falls out of the mould without too much tugging.
All the images I have taken are of the cling wrapped desserts but there’s no need to use it – I was just trying it out as a method. Drop a small amount of the custard in the base of the mould to support the egg. Unwrap the creme egg and place the egg with its widest part directly on top of the custard.
Spoon the rest of the custard around the egg to fill the mould, then tap on a counter top to remove any bubbles.
Place in the freezer to set and at least two times ‘disturb’ the custard by forking it around the egg to prevent crystals forming. Repeat with the other moulds. Freeze overnight.
I also tried this with regular ice cream, do the same, but you’ll need to mould your egg around the ice cream and use the mould to shape the mixture – make sure the creme egg is central and sitting with the widest part at the bottom of the mould. There’s simply no need to freeze this overnight – you just want the ice cream to go hard again. Use chocolate or vanilla ice cream so you can see the Creme Egg yolk.
When you’re ready to make your dessert, remove the frozen element from the freezer.
For the base, heat the oven to 180C, fan 160C or gas 4. Butter and line a 20cm x 20cm (8″ x 8″) cake tin. Sieve the flour, add the butter, beaten whole eggs and 100g of caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy.
Cool on a wire rack. Stamp out the bases with a cutter the same size as the base of the mould you’re using.
To make the meringue, whisk the egg whites until stiff, then add the rest of the sugar and continue whisking until the meringue is thick and glossy – just like the picture here. This can be kept for up to 5 hours wrapped in the fridge. If you want four different coloured puddings, split the meringue between four bowls and colour each.
Cover with cling wrap and refrigerate.
Put the four bases on a baking sheet covered in greaseproof paper, and carefully tip out the frozen puddings to sit on top of the sponge ‘cushions’.
Fill a piping bag with meringue and a wide nozzle. Start at the base and work your way to the top of the dessert. Keep tight on the icing, it can’t afford to be too thick here. I finished my white iced version with a flurry of Cadbury Cocoa.
Whack the oven up to your highest setting then bake for 3 mins until the tips of the meringues are just browning. Lift onto serving plates with a fish slice. These babies will sit for about five minutes before they start to melt but I doubt they’ll last that long!