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Chocolate Scotch Egg

Method

  1. Pre heat the oven to 180oC/ 160oC fan/ gas mark 4
  2. For the cup cake – Mix the flour, sugar, baking powder, salt and soft butter until a smooth sandy mix
  3. Add together the milk, beaten egg and vanilla
  4. Add half of the milk and egg mix to the butter and flour mix until smooth. Add the remaining milk and egg and mix until smooth.
  5. Portion the cake batter into paper cake cups and bake for 15/18 mis and allow to cool
  6. For the Butter cream – Whisk the soft butter, cocoa powder and icing sugar until light and fluffy
  7. Add the milk and keep whisking until very smooth
  8. Crumble the cup cakes to a fine crumb and add the butter icing and mix well until the mix comes together like doesn’t fall apart
  9. Coat an even amount around each cream egg until all the mix is used
  10. Crumble the biscoff biscuits to a fine crumb and coat each egg until they are coated
  11. Cut in half and serve