Print Friendly and PDF

How to make your own Cadbury creme eggs

I absolutely love Cadbury creme eggs but can't find then anymore. Now you can make them at home and the recipe is incredibly simple. The molding takes a bit of patience, but you will soon get the hang of it.


170g golden syrup

58g butter, at room temperature

375g icing sugar

1 tsp vanilla extract

1/4 tsp salt

Yellow food colouring

Milk chocolate chips, one bag

Egg-shaped mould







1. Beat together the syrup, butter and vanilla extract. Sift in the icing sugar and beat until incorporated.

2. Divide the mixture for whites and yolks for the creme eggs into two bowls. You will only need about a third of the mixture for yolks.

3. For the yolk mix stir in a few drops of yellow food colouring.

4. Place the two separate bowls into the fridge and allow them to set a little to make the mix easier to work with.

5. Place a yolk ball in the centre of a flattened piece of white and close up. Place them on some wax paper.  As you finish, put them back in the fridge to prevent them softening.

6. Melt the chocolate chips or buttons in a double boiler. Fill the moulds with the melted chocolate and swirl to coat the sides.

7. Allow to set (you can pop into the fridge for about 30 minutes), place the filling in one half and then use melted chocolate to join the two halves of the egg together. Chill in the fridge for about 30 minutes before removing from the moulds.

Eat immediately or wrap in foil and keep chilled.


back to top