6 fresh hot cross buns, roughly torn
3/4 cup (180ml) thickened cream
6 x Cadbury Creme chocolate eggs
36 white marshmallows, cut in half horizontally (this is easy if you use scissors!)
1 cup plain flour
3 eggs whisked with 1/4 cup (60ml) milk to make an egg wash
12 large waffle cones, crushed to a fine crumb
Rice bran oil, to deep fry
Combine hot cross buns and thickened cream in a food processor and blend until a doughy consistency. Divide into 6 equally sized portions, roll into balls and refrigerate 20 mins.
Cover each egg completely with marshmallows (the sticky/cut side of the marshmallow adheres well to the chocolate). You will use about 12 marshmallow halves per egg.
Spread a sheet of plastic wrap onto your work surface. Place a dough ball in the centre and press down gently with your hand. Top with another layer of plastic wrap then use a rolling pin to roll out into a flat disc (about 16cm in diameter). Gently peel off the top layer of plastic wrap, place a marshmallowed egg into the centre and use the plastic wrap as a guide to wrap the dough around the egg in an even-ish layer. Use wet hands to form an egg shape and to ensure the egg is completely enclosed in the dough. Wrap in plastic wrap and refrigerate 20 mins.
Preheat oil in a deep fryer to high. Preheat oven to 190ºC (170ºC fan). Line a baking tray with paper towel.
Get the flour, egg wash and waffle crumbs ready in three seperate bowls. Dip each egg into flour (dust off any excess), egg wash and finally coat in waffle crumbs.
Deep fry eggs, one at a time, for 2 mins then transfer to prepared tray. Once all eggs have been fried, bake for 5 mins. Serve immediately while still warm and gooey.