Cadbury's Creme Egg Recipe: How To Make Your Own

If you're still reeling from the news that Cadbury's has changed its famous Creme Egg recipe, we have an alternative.

Imagine being able to have Cadbury's Creme Eggs ALL YEAR ROUND.

Though the Easter 'window' for Creme Egg sales is ever-widening, there are still a few months in the year where the springtime treats aren't available.

So food blogger Ashley Rodriguez, of food blog Not Without Salt, has come up with a homemade recipe to ensure we can enjoy Creme Eggs at Christmas if we want to - and she's even got rid of the 'unpronounceable' ingredients.

"While the process might seem a bit daunting, the reward far exceeds the effort for this classic spring treat that uses ingredients you can actually pronounce," Ashley explains at the start of her recipe.

To make 15 to 20 eggs:

Ingredients

1/2 cup Lyle's golden syrup (or corn syrup)
6 tablespoons butter
1/2 teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla extract
12oz icing sugar
12 oz dark chocolate (or dark chocolate chips)

[Related: Nail the new beauty trend - egg shell]

Method

1. Place butter, golden syrup, salt, orange blossom water (if using), vanilla seeds, and vanilla extract into a bowl and mix well by hand or with an electric mixer.

2. Place a third of the mixture into a bowl and add yellow food colouring until you get the rich, yolk colour.

3. Put both the yellow and white mixtures into the freezer for around 15 minutes so it's cold enough to work with.

4. Start with the yellow mixture and form in teaspoon sized balls - which will be your yolks.