Cadbury White OREO Large Chocolate Easter Egg 220g

Product Information

This patisserie version is crammed with all your favourite puddings in chocolate form. Dessert lovers rejoice as there's bite-sized delights inside, like rhubarb and custard, Eton mess, treacle tart and carrot cake. To make the shortbread, cream together the sugar and butter until pale and fluffy then add the flour and mix to form a soft dough. Tip into the baking tin and with your fingertips, spread out to cover the base of the tin in an even layer. Bake in the oven for 15 minutes until golden, then remove and set aside to cool. The cheesecake filling is very light and creamy, so it’s best to chill it for a few hours prior to serving and decorating.

Spoon the mixture into the base of the easter egg halves. Use a spoon to level it out, set aside while you make the filling.Plus, they’re really fun to decorate. The last time we did this as one of our Easter activities and the kids all helped decorate their own! Sometimes you may find that you need to substitute some items for a recipe, or that you want to change some things out. Here are some suggestions that you may find helpful if you need to change anything: Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

And the egg itself is also like a dessert, as one half replicates a brownie, half of the egg is rich with 50% milk chocolate and pecan praline, emulating the luscious, indulgent flavours of the baked good; and half consists of caramel-milk chocolate and mascarpone to reinvent a delicious salted caramel cheesecake. What's not to love? Place the butter in a large mixing bowl with the caster sugar. Using a wooden spoon beat until light and fluffy. Gradually beat in the egg until well mixed, then gradually add the flour. Use your hands to bring the mixture together to a stiff dough. Gather into a ball and chill for 30 mins. Pour into the baking tin and leave to cool for about 15 minutes. Cut the crème eggs into pieces and lightly press into the top of the fudge then leave to cool completely.Add the milk and 50ml water to a small pan and warm over a low heat for a few minutes; you should be able to dip your finger in without scalding it. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set.

Sprinkles–If you need sprinkles like you see in the images here, you can get the following with the provided links:Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes.