You may have never woken up thinking 'hey, you know what I'm feeling today? Scotch Creme Eggs'. You may have never thought that the Scotch egg could be improved or malformed from savoury to sweet. Think again.
After watching this video, your world will change - arguably for the better - assuming you like Scotch, and Creme, eggs. Next time you're cooking treats with bae, your go-to will not be cookies or brownies, but rather chocolate-coated sausage meat filled with yellow fondant minus the sausage meat and breadcrumbs and egg.
Essentially it's just a larger than life Creme Egg. Take a look here.
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Video: How To Kitchen
Here are the steps you need to follow as per the geniuses over at How To Kitchen, whose YouTube is generally worth checking out, even if Scotch creme eggs aren't your bag.
WHAT YOU NEED
Image: How To Kitchen
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* 55g unsalted butter, softened
* 55g caster sugar
* 1 large egg
* 55g self-raising flour
* Pinch of salt
* 1/2 teaspoon baking powder
* 30g cocoa powder
* 6 tablespoons milk
* 1/2 teaspoon vanilla extract
FOR THE INSIDE CREAMY SHIT
* 60g unsalted butter, softened
* 60g icing sugar
* 10g cocoa powder
* 1/2 teaspoon vanilla extract
* 1 tablespoon milk
* 45g cream cheese
FOR THE CHOCOLATE COATING
* Large bar of chocolate
* Pack of Mini Eggs
* 12 small Creme Eggs OR 6 large ones
HOW TO MAKE THEM
Image: How To Kitchen
1. Preheat oven to 180C/350F
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2. Cream together the butter and sugar until pale and fluffy.
3. Add in the egg, mix.
4. Add the dry ingredients, mix.
5. Add milk and vanilla extract, guess what?... mix.
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6. Pour the mixture into a greased and lined six-inch (15cm) round tin, or a five-inch (13cm) square tin.
7. Bake for 20 mins, or until a knife/skewer comes out clean.
8. While the cake is cooling, make the frosting.
9. Cream together the butter and cream cheese.
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10. Beat in the icing sugar and cocoa.
11. Then add the vanilla extract and milk.
12. When the cake is cool, use your hands to break it up to form a breadcrumb consistency - you want the mixture to be as fine as possible.
13. Add the cake to the frosting and combine the two.
14. Get a small amount of the mixture, roll it in to a ball, then press your thumb in to make an indent for the creme egg.
15. Push the creme egg in to the centre then close the mixture back around. Roll again until you form a smooth ball.
16. Put the balls in the freezer while you prepare the toppings.
17. Crush an entire packet of Mini Eggs.
18. Melt an entire bar of chocolate (milk or dark).
19. Remove balls from the freezer, roll in chocolate and finally in to the crushed Mini Eggs.
20. Devour every single chocolate scotch egg because oh my God they're good.
Now you know, go out and make some yourselves.
You can also follow all of my recipes at Teal's Meals, where you'll learn how to make the perfect Yorkshire pudding and the ideal consistency for chips on gravy.
Featured Image Credit: How To Kitchen