Creme egg loaf

Prep: 15 mins
Cook: 25 mins
Creme egg loaf
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 regular creme egg, finely chopped

1 tsp vanilla essence

2 tbsp milk

5 or 6 mini creme eggs

A little cococa powder for dusting

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 the 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.

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


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