I absolutely adored the edible ‘turtle’ eggs I saw at the Tate & Lyle Tasting house earlier in the week, I also fell head over heels in love with the gingerbread creations. The only logical thing to do…. combine the two ideas with an Easter twist!
I used the new Tate & Lyle Taste Experience Dark Muscovado sugar in my gingerbread. It added a very moreish quality and gave the gingerbread a deep rich flavour, I would definitely recommend trying it out!
Start by carefully making a small hole in the end of an egg, I used a sterilised needle.
Next I used a cocktail stick to break up the egg inside it’s shell. Drain out over a bowl, I washed out the eggs at this stage.
Decorating eggs couldn’t be a simpler, all you need is approx 1/2 cup of room temperature water, add in about 1 Tbsp vinegar and then food colouring.
Of course you can fill the eggs with whatever cake takes your fancy, but if you like yummy squidgy gingerbread then this recipe is great.
100g/ 4oz Butter
100g/ 4oz Tate & Lyle Golden Syrup
100g/ 4oz Tate & Lyle Treacle
100g/ 4oz Tate & Lyle Taste Experience Dark Muscovado Sugar
275g/ 10oz Self Raising Flour
2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
2 Beaten Eggs
225ml/ 7 to 8 floz Milk
Melt the butter, syrup, treacle and sugar gently in a pan. Leave to cool slightly.
Sieve together the flour, ginger and cinnamon.
Add the melted sugar mixture to the flour and beat.
Beat in the egg and milk.
Preheat the oven to 160C/ 325F/ Gas Mark 3
Take each on your dyed eggs and wrap the base in a square of foil with the hole facing upwards. Place them gently into a muffin tin.
Fill a piping bag with your cake mixture and carefully pipe the cake batter into the hole in your egg.
Try to fill the eggs about 3/4 of the way up.
Bake them for about 20 minutes. If some of the cake oozes out of the top (as it did on a few of mine) then just nip those pieces off with your fingers.
Leave to cool and then present in an egg box