Lorraine making a chocolate version with a Creme Egg, I could not get the idea out of my head. Finally a chance to eat Scotch eggs, albeit with chocolate.
grubs. However I knew it would be sweeter because they have condensed milk. I decided to use a salted caramel and vanilla Tim Tam instead of the usual Marie Biscuits. In future I might use regular chocolate Tim Tams. I think the vanilla was not my cuppa tea. Instead I tried to reduce the sweetness of the "meat" by adding more cocoa and some salt.
I used Marie Biscuits for the "breadcrumb coating". But I think they were ground too finely in the blender and were more of a powder than a crunchy coating like Lorraine's. And that powder got all over the kitchen. I try to contain my mess when cooking but when I have help from my 8 year old, it does tend to spread. It didn't help that I put the crumbs in a small bowl. I think 10 biscuits was too much.
I am sending these to Choclette for We Should Cocoa.
For more Easter ideas, go to my Easter Recipes round up.
Easter scotch eggs
By Green Gourmet Giraffe
6 Creme Eggs
5 to 6 Marie biscuits, coarsely ground
200g packet Tim Tams
1/2 x 400g tin of condensed milk
1/2 cup desiccated coconut
4 heaped dessertspoons of cocoa
1/8 tsp fine salt
Unwrap Creme Eggs and blend Marie biscuits to coarse crumbs. Put the biscuit crumbs in a shallow bowl. Whiz up Tim Tams in blender til crumbs. A bit of texture is good. Mix with condensed milk, coconut, cocoa and salt. Divide the mixture into six parts and press one sixth around one Creme Egg with your hands and shape into egg shapes. Roll in Marie biscuit crumbs. Eat in small amounts.
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