Preparation time: 10 minutes
Makes 4 but serves 8
20g dessicated coconut
100g madeira cake
1 dessertspoon seedless raspberry jam
4 Cadbury Creme Eggs, foil removed
1. Toast the coconut under the grill until golden brown.
2. Break the cake into crumbs and heat the jam in a small pan until melted. Mix half of the jam into the cake crumbs and mix well together to make the cake pink in colour and smooth.
3. Divide into four then form around the Cadbury Creme Eggs in a thin layer. Brush lightly with the remaining jam and roll in the toasted coconut to resemble a scotch egg.
4. Cut in half and enjoy with a friend!
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