- Publish Date
- Friday, 12 March 2021, 8:59PM
Allow us to introduce you to the best Easter dessert ever ...
London-based food writer Becky Excell has just shared her delicious recipe for Creme Egg donuts and trust us, this one is a must-try for every Creme Egg fan!
The recipe combines butter with nutmeg, cinnamon, eggs, caster sugar, gluten-free self-raising flour, xanthan gum, buttermilk and vanilla extract, as well as Cadbury Creme Eggs.
It's then baked in the oven for long enough to create a soft, light and chewy donut with a glorious liquid fondant centre.
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Not only are they super easy to make, but they're even more delicious to eat!
Because what's not to love about delicious Creme Eggs oozing out of a donut?
For the donut mix:
- 345g gluten-free self-raising flour
- 1/4 tsp xanthan gum
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp ground cinnamon (optional)
- 175g caster sugar
- 75g butter, melted
- 50g oil
- 2 eggs
- 150ml buttermilk
- 1 tsp vanilla extract
- 5-6 Creme Eggs
For the sugar coating:
- 100g caster sugar
- 50g butter, melted
- Preheat your oven to 160C Fan / 180C.
- Grease a cupcake/muffin tin either with butter.
- Place your gluten-free self-raising flour, xanthan gum and caster sugar (plus nutmeg/cinnamon if you are using) into a large bowl and gently mix.
- In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined.
- Pour your wet ingredients into your bowl of dry ingredients and mix them together. Try to mix as minimally as possible, just until combined.
- Cut your Creme Eggs in half. DON’T cut them the usual way on the join, cut them the opposite way. Ensure each half has plenty of fondant in it.
- Spoon a tablespoon or so of your mixture into each of your muffin holes.
- Then place your half Creme Egg in with the fondant facing upwards. This will stop it from leaking out and vanishing during baking.
- Spoon more of your cake mixture on top of the half Creme Egg – make sure it's fully covered and maintains its position.
- Place in the oven for 18–20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.
- When still warm carefully coat each in melted butter and then roll each in some caster sugar.