Creme Egg Scotch eggs recipe

(107 ratings)

We all love a Scotch egg – on a picnic out or as a delicious snack at home. But this is the ultimate Scotch egg – the Scotch Creme Egg.

Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins
Cost RangeCheap

Looking for a cute twist on a classic to serve up to party guests over Easter? These sweet Scotch eggs will really hit the spot.

Creme Egg Scotch eggs are classic Easter Creme eggs enveloped in a layer of jammy cake crumbs, a bit like a cake pop. Then they're dusted in a layer of crisp toasted coconut shavings to make them look like real Scotch eggs. You only need four ingredients and about 20 minutes to make these treats. And it's so simple - just three steps and you're done. This recipe makes four Scotch eggs, but if you need more you can simply multiply all the ingredients accordingly.


For this Easter recipe you will need:

  • 20g dessicated coconut
  • 100g Madeira cake
  • 1 dessert spoon seedless raspberry jam
  • 4 Cadbury Creme Eggs, foil removed




  1. Spread the coconut out on a baking tray and toast under the grill for a minute or so until golden brown.
  2. Heat the jam in a small pan until melted. Break the cake into small crumbs in a bowl, and in mix half of the melted jam. Combine thoroughly until you get a paste-like consistency and the cake is pink in colour and smooth.
  3. Divide the paste into four portions, then form around the Cadbury Creme Eggs in a thin layer. Brush lightly with the remaining jam and roll in the toasted coconut to resemble a Scotch egg.

Top tip for making Creme Egg Scotch eggs

Try this recipe with any other similar sized chocolate eggs including Caramel or Oreo eggs.

Make sure you use a smooth jam for this recipe, with no seeds or large chunks of fruit. This will give you the best texture for the coating.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.