Creme Scotch Egg
From Janes Pattiserie, with honeycomb from bbc good food. Just gross.
Ingredients
- Brownie
- 200g dark chocolate
- 200g unsalted butter
- 4 eggs
- 275g caster sugar
- 100g plain flower
- 50g cocoa powder
- Honeycomb
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate soda
- Assemble
- 8 creme eggs, frozen
- 3 tbsp chocolate butter cream
Method
Brownie. Preheat oven to 160°C fan and line a 23 cm square tin with parchment paper.
Add dark chocolate and butter to a bowl and melt together until smooth.
In another bowl whisk together eggs and sugar until thickened and pale.
Fold through the chocolate mixture, then fold in the plain flour and cocoa powder. Pour into the tin and bake for 25-30 min, leave to cool.
Honeycomb. Butter a 20 cm square baking tin. In a pan, on a low heat, stir together the syrup and sugar until the sugar is dissolved.
Turn up the heat and simmer until you have amber coloured caramel (155°C). Remove from heat, stir in the bicarb, and beat with a wooden spoon until mixed. Scrape into the tin, and leave to cool.
Assemble. Beat the brownie in a bowl to break up. Beat in 1 tbsp buttercream at a time, until you have a thick but not wet mixture. Portion into 8. Flatten a piece of brownie mix in your hand, add the frozen creme egg, and wrap the mixture around. Repeat.
Smash the honeycomb to crumb. Then roll the brownie-egg in them to coat.
