Creme egg loaf
Prep:
15 mins
Cook:
25 mins
Perfect for left over Easter eggs on the loose, this loaf cake is simple and gorgeous.
3 large eggs
225g sugar
225g butter
225g self-raising flour
1 tbsp cocoa powder
1 tsp vanilla essence
1 regular creme egg, finely chopped
A little cococa powder for dusting
5 or 6 mini creme eggs
Preheat the oven to 160°C / 325°F / Gas mark 3.
Line and grease a 1 ltr loaf tin.
Use a large bowl and cream the butter and sugar until light and fluffy, then add the eggs and beat in followed by the flour and cocoa and mix well to fully incorporate.
Add the chopped creme egg, vanilla and a little milk then mix again.
Spoon two thirds of the batter into the tin and level with a knife then lay the eggs end to end down the middle of the batter.
Bake for 20-25 minutes until risen and a skewer inserted comes out clean.
Set aside to cool
Dust with cocoa powder and then serve in thick slices.
Serves
Makes 1 loaf
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar
Recipe Type
Dessert, Kids Food, Left Overs
Level of Difficulty
Easy
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