This is how you deep fry a Creme Egg and go into Easter overload

If someone asked you, "How do you take a Cadbury Creme Egg to the next level?" you'd be forgiven for laughing in their face and simply saying, "You can't."

Believe me, I've tried improving on this cult favourite before. It's good, but still...

That's actually the reaction I had when someone suggested I deep fry a Creme Egg recently. Yes. They said "deep fry a Cadbury Creme Egg."

Yet I'd like to take my initial reaction back right now, because frying a Creme Egg doesn't make it better, it just makes it different. And it's a kind of different I highly recommend you try.

It's hard to explain without showing you, so just watch the video above to see how it's done — and reserve your judgement until you've tried this pastry-covered gem.

What you'll need:

• 1 x small square of thawed pie crust/short pastry (don't use puff pastry)
• 1 x Cadbury Creme Egg (or more, it's up to you)
• A pot of neutral flavoured oil for deep frying (I use rice bran oil)

Simply wrap the pastry around your egg (foil removed, of course) and use your palms to enclose it completely in pastry. Make the pastry as thin as possible, as this is the key to getting it cooked through.

Heat your pot of oil to a good hot temperature and test when it's ready by dropping a small piece of pastry into the hot oil — it should bubble and froth straight away.

Once the oil is hot, drop the pastry-covered egg into the oil gently and roll it around until it is evenly browned and cooked. I suggest about two minutes, but it will depend on your oil.

Using a slotted spoon, remove the egg from the hot oil once it's crispy and browned and place it on paper towel to drain.

Cut it open, watch it ooze and then eat it up. It's like eating a chocolate filled, hot, oozy pastry… wait a second.

Maybe next time I will roll it in cinnamon sugar as well. And yes, there will be a next time.