Cooking with CADBURY CREME EGG®

Get creative with your Personalised CADBURY CREME EGG® Chocolate Gift Tin this Easter and whip up delicious brownies, cheesecakes, and puddings with an indulgent little twist.

CADBURY CREME EGG® Chocolate Brownies

Have some Easter fun with these easy chocolate brownies

Serves: 12

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Ingredients

  • 125g butter, chopped
  • 125g CADBURY Dark Cooking Chocolate, chopped
  • 1 cup brown sugar
  • 3 eggs, lightly beaten
  • 1/3 cup flour
  • 1/3 cup of CADBURY Bournville Cocoa
  • ¼ teaspoon baking powder
  • 6 CADBURY CREME EGG® chocolate eggs, halved lengthwise

Make it

Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until melted and smooth. Remove from heat and whisk in the eggs. Add the sifted flour, cocoa and baking powder and stir until well combined. Pour into a greased and base lined 28cm x 18cm slice pan.

Bake in a moderate oven at 180°C for 30 minutes. Top evenly with CADBURY CREME EGG® chocolate eggs and press in a little. Bake for a further for 5-7 minutes until the eggs are just melted.

Cool on a wire rack before cutting into 12 pieces. Store in an airtight container until required.

White Chocolate and CADBURY CREME EGG® Baked Cheesecake

What a show stopper this cheesecake will be, it will delight all your family and friends this Easter!

Serves: 10-12

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Ingredients:

  • 1½ cups chocolate biscuit crumbs
  • 100g butter, melted
  • 750g Philadelphia Block Cream Cheese, softened
  • 1 cup caster sugar
  • 3 eggs, lightly beaten
  • 1 cup sour cream
  • 225g CADBURY White Chocolate Melts, melted and cooled slightly
  • 6-8 CADBURY CREME EGG® chocolate eggs, halved

Make it:

Combine the biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.

Beat the cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling into the prepared base and arrange the CADBURY CREME EGG® chocolate eggs around the cheesecake.

Bake in a moderately slow oven 160°C for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill. Slice and serve as required.

Dark Chocolate and CADBURY CREME EGG® Cheesecake

Everyone will love this scrumptious cheesecake.

Serves: 10

Preparation Time: 40 minutes

Cooking Time: 25-30 minutes

Ingredients:

  • 1¼ cups biscuit crumbs
  • 80g butter, melted
  • 500g Philadelphia Block Cream Cheese, softened
  • ¾ cup caster sugar, extra
  • 2 teaspoons gelatine dissolved in ¼ cup boiling water
  • 220g CADBURY Dark Chocolate Melts, melted and cooled slightly
  • 1 cup cream, softly whipped
  • 12 CADBURY CREME EGG® chocolate eggs, halved for decoration
  • Fresh raspberries, optional

Make it

Combine the crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill until firm.

Beat the cream cheese and extra sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Pour over base and refrigerate for 3 hours or until set.

Remove the cheesecake from the pan and place onto a serving plate. Top with halved CADBURY CREME EGG® chocolate eggs and raspberries. Serve immediately.

CADBURY CREME EGG® Banana Bread Puddings

You can buy or make your own banana bread for this pudding, either way will provide a beautiful result.

Serves: 8

Preparation Time: 20 minutes

Cooking Time: 20-30 minutes

Ingredients:

  • 3 thick slices of banana bread, cut into 1½ cm pieces
  • 24 CADBURY CREME EGG® mini eggs, halved
  • 5 eggs, lightly beaten
  • 1¼ cups milk
  • 1¼ cups thickened cream
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla
  • 1 tablespoon caster sugar, for sprinkling

Make it:

Arrange the banana bread pieces and 2/3 of the CADBURY CREME EGG® mini eggs into 8 ramekins or pots.

Whisk together the eggs, milk, cream, sugar and vanilla then pour evenly into each ramekin over the chocolate and banana bread then top with remaining CADBURY CREME EGG® mini eggs.

Place the ramekins into a baking dish then pour boiling water around the ramekins to come half way up the sides. Bake in a moderate oven 180°C for 20-30 minutes or until set. Allow to cool slightly before serving.

*While stocks last. CADBURY, the COLOUR PURPLE, CREME EGG and device are trade marks of the Mondelēz International group used with permission. Contains 1x CADBURY CREME EGG® 39g and 2x CADBURY CREME EGG® 130g minis egg bag.

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