Preheat the oven to 170 °C/150 °C fan/gas 3. Line and grease a 1 kg loaf tin with non-stick parchment paper.
Using a hand-held electric whisk or free-standing mixer, beat the butter and sugar for 5-10 minutes until light and creamy. Beat the eggs and vanilla in a jug with a fork. Then gradually add to the creamed butter and sugar mixture, beating well after each addition. If the mixture looks like it’s curdling, add a spoonful of flour.
Gently fold in the flour until just combined and then fold in the warm water. Pour the mixture into the tin and level the top with a spatula.
Bake in the oven for 45-50 minutes or until risen, golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin and then place on a wire rack. Remove from the tin when cold.
Cut the cake (like a loaf) into slices about 1 cm thick. Place the cut slices, side by side, on a baking tray and toast under a medium grill until golden brown on both sides. Use a palette knife (or similar) to turn.
Spread each toasted slice with a little butter and top with the ‘scrambled’ Creme Eggs.
Ingredient for 16
200 g butter , softened, plus extra 50 g for spreading
200 g golden caster sugar
4 medium eggs
2 tbsp vanilla extract
200 g self raising flour , sifted 2 tbsp warm water
16 Cadbury Creme Eggs
Creme Egg On Toast
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.