14 digestive biscuits, crushed
100g good quality chocolate (preferably 60% minimum)
50g butter
75g nuts, chopped very finely

Top Layer:
229ml carton double cream
150g good quality chocolate (60% minimum), finely chopped
5 creme eggs
4 tbsp icing sugar
1 tbsp water

creme egg traybake


  1. Grease a rectangular tin with butter or margarine
  2. Melt the chocolate and butter together in a medium saucepan
  3. Take off the heat and add the crushed biscuits and nuts
  4. Press into the tin to form the base and set aside in the fridge
  5. To make the ganache layer, heat the cream in a saucepan
  6. Once it just comes to the boil, remove from the heat and add the 150g chocolate
  7. Stir until all of the chocolate is melted
  8. Break up/chop the creme eggs and add to the ganache
  9. Pour this on top of the base layer and leave in the fridge for about 2 hours to set
  10. Make a basic icing and drizzle over the top of the traybake