Caramelised white chocolate and poppy seed blondie scotch crème eggs

Caramelised white chocolate and poppy seed blondie scotch crème eggs

This delicious blondie recipe has been kindly shared by Rosie Brandeth-Poynter

"If using mini crème eggs, divide the blondie mix into 12 - 15 pieces before wrapping."

 Makes 8


  • 250g melted butter
  • 350g soft brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 1 tsp baking powder
  • 150g white chocolate
  • 1tsp salt
  • 2 tbsp poppy seeds
  • 8 crème or caramel eggs



Preheat the oven to 120 degrees Celsius fan
Caramelize the white chocolate by spreading over a baking tray, stir after 15 minutes and remove from the oven after a further 15 minutes (when slightly browned), stir in the salt and set aside.
Turn the oven up to 150 degrees Celsius
Add the caramelized chocolate and mix well before combining with the flour and baking powder.
Stir in the poppy seeds
Transfer the mix to a lined rectangular baking tin (approx. 20 x 30cm) and bake for 30 minutes
Set aside to cool
Assemble the eggs:

Unwrap the crème eggs (or caramel eggs!).  Cut the blondie into eight pieces, place an egg in the middle of each and gently press the mix around the egg until a smooth ball forms, repeat for the others

Many thanks again to Rosie Brandeth-Poynter for sharing this eggcellent recipe!


Why not try making these blondies for a special occasion like  The Big Lunch / The Big Jubilee Lunch?  If you haven't already, get your free pack today!