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Jane Dunn's chocolate scotch eggs

Baker extraordinaire Jane Dunn visits Greenhalgh's Bakery in Bolton, Greater Manchester to find out all about the most famous Easter bake, the hot cross bun. Leaving the factory behind she bakes up her famous easter treat, the Creme Egg Scotch Egg.

Chocolate scotch eggs

Serves: 8


For the homemade brownies:

200g dark chocolate

200g unsalted butter

4 medium eggs

275g caster sugar/light brown sugar

100g plain flour

50g cocoa powder

500g cooked brownies

About 2-3 tbsp chocolate buttercream

8 Creme Eggs (frozen)

100-125g chocolate sprinkles


To make the brownies:

1. Preheat the oven to 180ºC, 160º fan and line a 23 x 23cm tin with parchment paper.

2. Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave on medium- low power for 1-2 minutes, or until melted. Leave to the side to cool to room temperature

3. In a large bowl, add the eggs and sugar and whisk together for a few minutes until thickened and pale.

4. Fold through the melted chocolate mixture and then fold through the plain flour and cocoa powder.

5. Pour into the lined tin, and bake for 25-30 minutes, and then leave to cool fully. This makes more than the amount required for the scotch eggs, so you can eat the remainder as they are, or freeze to use at a later date.

To make the Creme Egg scotch eggs:

6. Add 500g of brownies to a bowl and beat together until broken down.

7. Add 1 tbsp of chocolate buttercream at a time, mixing well, until you have thick brownie mixture. You don't want it to be too sticky or wet. Portion the brownie mixture into each pieces.

8. Flatten each brownie in the palm of your hand and add a frozen Creme Egg to the middle - wrap the brownie mixture around the Creme Egg to fully cover it.

9. Once wrapped, roll the scotch egg in a bowl full of sprinkles firmly so the outside becomes coated in sprinkles. Repeat until all the chocolate eggs have been covered.

10. Leave to set for a bit and ENJOY!!

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