• 160g castor sugar
  • 80g golden syrup
  • 80g salted butter
  • 2 tsp bicarbonate of soda
  • 600mls double cream
  • 2 x 157g bag of Cadbury creme egg splats
  • 4 Cadbury creme eggs

Most of the time I don’t want anyone to mess with my Cadbury creme egg. Oh no siree. I want it plain and unadulterated. A little tear of the foil with my fingernail, a timid peel, then a scramble to get the egg out; naked.

We all know the way you eat your egg says so much about you. Me? In the way I seem to approach everything in life, I start off trying to be demure – positively French about it in fact. Nibbling away in a ladylike fashion. Then the girl from the Midlands in me rises to the top and I shove the whole thing in my mouth. And then I reach for another. I’ve never been good at rationing.

So here I am messing with the mighty Cadbury creme egg. I think I’ll make an exception for this dessert though. It’s Eton mess without any Old Etonians or raspberries. I do love a raspberry, but it’s Easter so the creme egg rules.

All comments gratefully received. Here are some other Eastery recipes you might like too:

One year ago: Mini Simnel cupcakes  and Chocolate orange easter spiced fudge and Eastery two tone cupcakes and Easter apostles scone loaf

Two years ago: Mini chocolate birds nests and Hot cross biscotti

Cadbury creme egg mess

Makes enough for 4

Ingredients:

  • 160g castor sugar
  • 80g golden syrup
  • 80g salted butter
  • 2 tsp bicarbonate of soda
  • 600mls double cream whipped to soft peaks
  • 2 x 157g bag of Cadbury creme egg splats (if you can’t get hold of these use any milk chocolate broken up into messy pieces – this is about mess)
  • 4 Cadbury creme eggs

Firstly imagine someone were carrying some eggs, whipped double cream and honeycomb in a large bag and then dropped it quite violently – this is the thought I am channeling to make this dessert. You need to make the honeycomb at least an hour ahead but when it comes to assembly this is a last minute thing. Honeycomb and moisture (like the moisture found in double cream) are not best pals. Honeycomb starts to go soggy quickly so assemble and serve. Luckily this is so quick and easy to assemble that shouldn’t be an issue. Oh and store your honeycomb in a tin and not in the fridge. The fridge makes it weep.

To make the honeycomb line a roasting pan with foil making sure it goes up the sides. Then melt the sugar, syrup and butter in a large saucepan on the hob for about 5 minutes until golden brown. Don’t stir – swirl the pan if bits of it are catching. And whatever you do, don’t touch the contents of the pan – it will get very very hot. Once golden brown add the bicarbonate of soda and stir quickly with a wooden spoon – it will fizz up. Then pour straight into the lined tin. Don’t bang the tin or touch the honeycomb as it is A & E hot. Put the pan in the sink and fill with hot water but stand back as it will fizz and spit a bit. Leave to set for a few hours then once cool either smash up with a rolling pin or whizz up in a food processor.

Now assemble your Cadbury creme egg mess. Layer honeycomb, Cadbury creme egg splats and whipped cream at least twice in a glass or sundae dish then top with a broken Cadbury creme egg and some honeycomb shards. Serve and sit back and enjoy, for Easter comes but once a year.

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