Creme egg loaf

Description:
Perfect for left over Easter eggs on the loose, this loaf cake is simple and gorgeous.

Main ingredients:
Dairy, Flour, Chocolate, Eggs, Sugar

Ingredients:
3 large eggs
225g sugar
225g butter
225g self-raising flour
1 tbsp cocoa powder
1 tsp vanilla essence
1 regular creme egg, finely chopped
A little cococa powder for dusting
5 or 6 mini creme eggs

Method:
Preheat the oven to 160°C / 325°F / Gas mark 3.
Line and grease a 1 ltr loaf tin.
Use a large bowl and cream the butter and sugar until light and fluffy, then add the eggs and beat in followed by the flour and cocoa and mix well to fully incorporate.
Add the chopped creme egg, vanilla and a little milk then mix again.
Spoon two thirds of the batter into the tin and level with a knife then lay the eggs end to end down the middle of the batter.
Bake for 20-25 minutes until risen and a skewer inserted comes out clean.
Set aside to cool
Dust with cocoa powder and then serve in thick slices.

Serves: Makes 1 loaf
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Recipe Type: Dessert, Kids Food, Left Overs
Level of Difficulty: Easy