Creme Egg Scotch Egg

Do you ever eat a creme egg, but you are bitterly disappointed and wish it looked like it was encased in meat? Like a scotch egg? This is the recipe for you. You'll be pleased to know it isn't meat at all, but a delicious rice crispy and marshmallow mixture.

1 hour cook

Serves 6-8

Hugh Woodward

Ingredients

For the marshmallow mix:

80gbutter

300gmarshmallows

1 tspvanilla essence

200grice crispies

80gwhite chocolate

For the coating:

300gwhite chocolate

1 x packetBiscoff biscuits

The rest:

6creme eggs

Celebrate Easter in style with this faux pork delicious monstrosity. Who knew that rice crispies and marshmallows when cooked together could so closely resemble the flesh of swine? We certainly did not! Despite it's uncanny resemblance to pork, this tastes deliciously sweet and familiar - the Proustian flavour of the creme egg marrying well with the crunchy marshmallow rice.

Method

Heat the butter in a saucepan and add the marshmallows and vanilla essence. Stir until melted, then add the rice crispies and the white chocolate. Stir to combine fully and allow to cool briefly.

Take a large spoonful and spread it on a sheet of clingfilm. Place a creme egg in the middle and lift up the sides to completely wrap it in rice crispies. Give it a squeeze to make sure it's nice and secure.

Allow to cool in the fridge. Heat the white chocolate in a microwave proof bowl until fully melted. Crush the biscuits to a fine powder.

Dip the eggs in the white chocolate and allow it to drip off, then roll it in the biscuits powder. Set in the fridge again.