Crème Egg Crispy Cakes

 With Easter just around the corner, any party or Easter Egg hunt would be incomplete without these easy and fun-to-make treats. Inspired by the humble crème egg, these are great for anyone with a sweet tooth. The white of the egg is made from marshmallow fluff; this is an American marshmallow-y spread which you can find in most big supermarkets or sweet shops. Happy Easter everyone!

Creme Egg Crispy Cakes
  1. For the crispy cake base
  2. 115g milk chocolate
  3. 1 ½ tbsp. golden syrup
  4. 65g Rice Krispies
  5. Butter (for greasing)
  6. For the filling
  7. 1 jar marshmallow fluff
  8. 5 tbsp. lemon curd (approx.)
  1. Grease a 12-hole fairy cake tin with some softened butter.
  2. Break the chocolate into small pieces and add to a heatproof bowl with the golden syrup.
  3. Melt this gently over a pan of hot water stirring until it’s smooth.
  4. [TIP: My chocolate mix spilt which hasn’t happened to me before but I managed to pull it back by adding a small knob of butter and a splash of hot water and beating it rapidly until it reformed.]
  5. Combine this mixture with your rice krispies, stirring until well combined. Then spoon a heaped tablespoon into each hole of the tin and push the mix down with the back of a spoon, especially in the middle to create crispy cases.
  6. Pop the cases in the fridge for around 15 minutes to firm up a little.
  7. Scoop a good amount of the marshmallow into a piping bag and cut a medium-large hole out of the end.
  8. [TIP: If you don’t have piping bags, you can use a sandwich bag and put the fluff to one corner]
  9. Take out the cases and pipe a generous amount of fluff into each one. Don’t worry if it looks swirly or uneven because it will settle down and go smooth and glossy by itself.
  10. Now put the lemon curd into another bag but this time cut less off the tip. On each crispy cake pipe a 1p sized blob of lemon curd in the centre. Now, dampen the back of a spoon and use it to gently flatten out the curd until it’s level. Enjoy!
  11. [TIP: Put the lemon curd on before you serve them, as if they’re let to sit for a while the bits of curd tend to sink into the fluff as it’s heavier]

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