• Preheat the oven to Gas 4, 180 C, grease and line a 31 x 20 cm shallow tin.
  • In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sifted flour, baking powder and cocoa and fold in.
  • Turn into the prepared tin, push into the corners and level out the top.
  • Bake in oven for 25-30 minutes (test with a skewer, it should come out clean if cake is cooked). Cool and place on a wire rack.
  • Sift the icing sugar and cocoa into a bowl and add a little water (few tsp) to make a spreadable icing. Spread over the top of the cooled cake and top with smashed pieces of creme egg.

Ingredient for 16

  • 175 g baking spread (Stork)
  • 175 g caster sugar
  • 3 eggs
  • 150 g self raising flour
  • 1 tsp baking powder
  • 100 g icing sugar
  • 5 Cadbury Creme Egg smashed up
  • 75 g Cadbury Bournville Cocoa powder

Creme Egg Tray Bake

creme egg tray bake
Prep time 10 MINS Cook time 30 MINS

Per serving

  • Calories252.0 kcal
  • Fat11.6 g
  • Saturates4.0 g
  • Salt0.4 g
  • Sugars26.5 g
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.