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8 Oozy, Gooey Cadbury Creme Egg Recipes Just In Time For Easter

Get your goo on!

The following recipes should be seen as a treat – best enjoyed occasionally as part of a balanced diet!

1. Cadbury Creme Egg Waffle

Makes 12 servings (1/2 waffle per person)


225g all-purpose flour

1 3/4 teaspoons baking powder

1/8 teaspoon fine salt

2 large eggs, at room temperature

2 large egg white, at room temperature

350ml cups milk, at room temperature

1/2 teaspoon pure vanilla essence

55g unsalted butter, melted, plus more for brushing the waffle iron

55g caster sugar

175g Cadbury Creme Mini Eggs, halved

1 teaspoon golden icing sugar


Whisk the flour, baking powder, and salt in a bowl. Separate the 2 eggs and put all the whites in a large bowl. Whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter in a separate bowl. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to overmix the batter.

Whip one of the egg whites until they begin to hold a loose peak. Scatter the caster sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites (saving a little for the topping later). Gently fold in the Cadbury Creme Mini Eggs.

Brush the inside surface of waffle iron with butter. Pour in enough batter to barely fill each hole of the waffle iron. Close and cook until crisp, about 5 minutes. Repeat with the remaining batter. Top with your leftover whipped egg whites and sprinkle your icing sugar.

2. Cadbury Creme Egg Brownies

Makes 24 servings


175g dark chocolate

120g butter

225g caster sugar

4 eggs

75g flour

1 teaspoon of vanilla essence

50g cocoa powder

4 Creme Eggs, halved

3 Cadbury Creme Mini Eggs, halved


Preheat your oven to 180°C. Crumble and melt the dark chocolate in a pan, over hot water, then leave to cool.

Mix the butter and sugar together, then gradually beat in the eggs. Gradually add in the flour, cocoa powder, and the vanilla essence. Spoon into your pan evenly and bake for 20 minutes.

While cooking, halve your Creme Eggs. After 20 minutes, take out the pan and place the halved eggs on top. Put back in the oven for 10–15 minutes. Allow to cool before serving.

3. Cadbury Creme Egg Dip

Makes 30 servings (1 biscuit per serving)


200ml cream cheese, softened

100g butter, softened

55g brown sugar

165g powdered sugar

2 teaspoons vanilla

1 teaspoon salt

7 Cadbury Creme Eggs

Rich Tea biscuits, to dip


Place all ingredients, except Cadbury Creme Eggs and biscuits, into a bowl and beat with a hand mixer until smooth.

Chop 7 Creme Eggs and add to the bowl, then mix for another minute. Place dip into desired serving dish. Break open remaining Creme Eggs and drizzle over the top of the dip.

4. Cadbury Creme Egg–Filled Ebelskiver

Makes 24 servings


220g all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

2 eggs, separated

240ml milk

1 teaspoon vanilla essence

2 tablespoons butter, melted

12 Creme Eggs


Preheat oven to 180°C. In a large bowl, combine flour, sugar, salt, and baking powder. In a separate bowl whisk together egg yolks, milk, vanilla, and butter.

Combine the wet ingredients into the dry ingredients and mix until just combined. Whip egg whites with a mixer on high until stiff peaks form. In batches, fold egg whites into batter until combined.

Distribute batter into a ebelskiver pan, filling each halfway to the top. Press a Creme Egg into each one, then cover them with batter. Allow to bake 5–8 minutes or until a toothpick inserted into the center comes out clean.

5. Cadbury Creme Egg Skillet Cookie à la Mode

Makes 24 servings


750g chocolate chip cookie dough

6 Creme Eggs

180g chocolate chips

200ml ice cream


Preheat oven to 180°C. Divide cookie dough in two and press one half of dough into the bottom of the skillet and up the sides.

Fill center with Creme Eggs and chocolate chips. Place the rest of the dough on top. Bake for 20–25 minutes, or until edges are brown. Serve with ice cream.

6. Cadbury Creme Egg Ice Cream Cake

Makes one cake, with 32 servings


For the loaf cake

350g sugar

175g butter

2 teaspoons vanilla

5 eggs

600g flour

1 teaspoon baking powder

220ml milk

For the toppings

500g chocolate ice cream, softened slightly

8 chopped Cadbury Creme Mini Eggs

250ml Chocolate Sauce


Part one:

Preheat your oven to 180°C. Mix together your sugar, butter, and vanilla. Gradually beat in the eggs. Next add your flour and baking powder, alternating it with your milk and beating with each addition. Spoon into your loaf tin and bake for 65–70 minutes. Take out and cool on a plate.

Part two:

Line your loaf pan with plastic wrap, letting the plastic hang generously over the sides. When fully cooled, slice the cake into thirds, longwise.

Place one slice of the cake on the bottom of the pan. Cover it with a couple of scoops of ice cream and smooth until even. Sprinkle some of the Creme Eggs on top. Repeat twice. For variety, consider changing your ice cream flavour.

Cover cake with fudge and sprinkle the remaining Creme Eggs on top. Freeze for 2 hours before serving.

7. Cadbury Creme Egg Cookie Pizza

Makes 16 servings


110g butter

1 tablespoon golden syrup

130g light brown sugar

1 teaspoon vanilla essence

1 egg

200g plain flour

100g chocolate chips

To top

1 pack Cadbury Creme Mini Eggs

50g each milk and white chocolate squares


Preheat the oven to 180°C. Melt together the butter and golden syrup. Stir in the sugar and vanilla essence, add the egg, and mix well. Add the flour and chocolate chips (reserve a small handful for the topping), and mix until just combined.

Spoon into a greased, lined tin, and flatten evenly. Grate over the white and milk chocolate squares, sprinkle the remaining chocolate chips. Lightly press in the Creme Eggs.

Place the cookie pizza in the oven for 20 to 25 minutes. Allow to cool before slicing and serving.

8. Cadbury Creme Egg Nests

Makes 24 servings


440g chow mein noodles

200g milk chocolate chips

200g mini butterscotch pieces

350g Cadbury Creme Mini Eggs

24 pairs of mini edible eyeballs

Yellow icing


Place the chow mein noodles in a large bowl. Melt the chocolate and butterscotch chips over a medium heat for 1 minute or until melted. Stir until smooth. Reserve about 1 tablespoon of the milk chocolate. Then pour the milk chocolate and butterscotch over noodles and stir until coated.

Spray a silicone muffin pan with non-stick cooking spray. Then add a large spoonful of the mixture to the muffin cup. Press lightly in the center of the cup to form the nest. Then with the remaining chocolate in the bowl, dip the back of the Cadbury Egg and place in the middle of the nests.

Then add two edible eyeballs to each bird. If desired, add a tiny dot of yellow icing for the beak.

There’s less than a month left of Cadbury Creme Egg Hunting Season!

That’s right. Cadbury Creme Eggs are only in the shops until April 16, then you won’t see them again until next year! Best get hunting!

All images © Lennon / Vogel / Zaser / BuzzFeed