A Creme Egg-venture

In the UK, Cadbury’s Creme Eggs are a popular treat at Easter, despite controversies about ‘shrinkflation’ and the quality of chocolate used. They are advertised with the famous “how do you eat yours?” slogan. When I had a very sweet tooth, I was mildly addicted to them and would buy 5 for £1 from the discount shop. This was when the foil had a chick design, which has since changed to a splat shape. They are thick chocolate shells containing white and yellow fondant to resemble the inside of real eggs. Although I enjoyed eating Creme Eggs I was sort of disgusted at the same time by how runny the fondant was and I even heard a story about someone finding ants burrowed into one, which almost put me off.

Recently a recipe for homemade vegan Creme Eggs from Little Blog of Vegan appeared on my Instagram. I thought I’d give it a go! There are 6 ingredients required and only one of those (orange food colouring) I had to buy specially, as the others are always in my store cupboard. While I was making the recipe, I thought it was going wrong, as the fondant had a peculiar strong smell which was unappetising. However, after the eggs had been formed, covered with messy dark chocolate and refrigerated, the smell had gone. The verdict? Surprisingly similar taste to Creme Egg fondant, but the texture was thicker and not gooey. Although I’d used a lot more than the drop of food colouring stated in the recipe, the ‘yolks’ were peach-coloured and barely showed up, but this is a mere cosmetic flaw, as are the variations in the egg shapes. This vegan version, in my opinion, is superior to how I remember Cadbury’s Creme Eggs, not quite as sweet but still tooth-achingly sugary. As with most recipes, the idea is nicer than the reality, so I probably wouldn’t make these again, unless perhaps some mini ones.

[Link was correct at the time of blog post publication.]