I remember tasting my first Cadbury Creme Egg. It was Easter (of course). I was 12 and we were in the UK, where we had been living and holidaying for the previous five months.
I couldn’t get my head around them at first. I mean the stuff inside looks like raw egg. But being a kid, anything wrapped in chocolate was fair game. So, I indulged.
And thus began a love affair that continues to this day.
Mr SY is an even bigger fan. He was born in the UK and spent his formative years there, cementing his Cadbury Creme Egg addiction. So, it was not a surprise to get his email last week announcing his colleague at work had found a way to amp up the annual Cadbury Creme Egg indulgence even further.
How? By including Cadbury Creme Eggs as part of a self-saucing chocolate pudding. Of course.
Now the recipe below is not mine – it belongs to someone way more talented in the foodie department. Katrina Meynink is a self-confessed food nerd, food stylist and author. You can read the recipe on her blog, The Other Crumb, here.
What Mr SY did with this recipe is use gluten-free instead of normal plain flour in the hope that I too could share in its spoils.
I Googled like crazy to find out whether Australian Cadbury Creme are gluten free and couldn’t find anything conclusive so applied the “gluten schmuten” approach and un-scientifically tested it on my digestive system .
Sadly, my un-scientific approach yielded the result I was NOT looking for and at seems Cadbury Creme Eggs are a no-go zone for me. The rest of the family? Smiles all round. More for them.
Speaking of which, this is a super rich dessert. You won’t be able to eat much in one sitting.
(serves up to 10-12)
1. Freeze Cadbury Creme Eggs for a couple of hours.
2. Preheat the oven to 175C.
3. Sift the flour, baking powder, a pinch of salt and half the cocoa powder into a large bowl.
4. Add the almond meal and half the sugars and stir to combine.
5. Combine the melted butter, egg and 125ml of milk in a bowl and whisk lightly with a fork.
6. Whisk into the flour mixture until smooth and combined. Spoon the mixture into a buttered 2-litre oven-proof dish (we used a Jamie Oliver roasting pan), smoothing the top.
7. Gently push the Cadbury cream eggs into the batter until just covered and set aside.
8. Combine the remaining sugar and cocoa powder in a bowl and scatter over the top of the pudding.
9. Gently pour the remaining milk over the top of the pudding.
10. Bake for about 25- 30 minutes or until the centre springs back when pressed.
11. Dust icing sugar on top and serve with vanilla bean ice-cream.
12. Fall over in chocolate coma.
Where do you sit in the Cadbury Creme Egg camp? Against or very much FOR?