Spring has sprung! My love affair with the humble Creme Egg has endured both time and distance – I once had them hand delivered to my apartment in Finland by a British rock band, I filled my suitcase with them when I travelled back and forth whilst teaching in northern France… quite simply, a Creme Egg cannot be beaten when it comes to getting a sugary fix.
Another of my great loves is fudge, and so it was with great excitement on Saturday night (rock’n’roll, huh?) that I took to the kitchen to prepare a cauldron full of delicious fudge. Healthy it ain’t…
Recipe: Creme Egg fudge
Ingredients:
- 700g caster sugar
- 200ml double cream
- 200ml milk
- 160g butter
- Creme Eggs, broken
Method:
- Combine the sugar, milk, cream and butter in a large non-stick pan and bring to the boil, stirring occasionally. When the mixture hits 115ºC, remove from the heat and set aside for 5 minutes.
- Beat the cooled mixture and pour into a foiled baking tin. Fold the broken Creme Eggs into the mixture, taking care to keep stirring to distribute evenly.
- Leave to cool, before chilling overnight in the fridge.
- Turn the cooled fudge mixture out and cut into small pieces (bigger is most certainly not better in this situation!)
- Fend off your salivating friends, family and colleagues.
nfd
nfd
The traveller's table 