Jo Whiley makes an 8,000-calorie Creme Egg

Square brackets mark wording that is unclear or clipped in the recording.

1. 00:00

   Also, we're going to be, we're going to make the biggest Creme Egg in the world ever.

2. 00:06

   Someone sent me earlier on the week, a website, which is called PimpMySnack.com.

3. 00:10

   Went and had a look at it. And basically, you know, we were talking about Monster Munch and how they're just teeny tiny now.

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   And they used to be absolutely massive. And then everyone started saying, yeah, wagon wheels used to be big as well. And so did, I don't know, Creme Eggs.

5. 00:20

   People were saying that. There's a guy who's got a site together.

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   And he's got people to actually make gigantic wagon wheels.

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   And there's like a step by step instruction of how to do it, photographs and everything.

8. 00:29

   So we had a look at that. And we thought, right, we're going to take him up on this challenge.

9. 00:32

   And today we are going to pimp a Cadbury's Creme Egg.

10. 00:35

    That's what we're going to do. I've got about 100 Creme Eggs here.

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    And during the course of the show, we're going to do just that.

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    Maybe you want to join in. I don't know.

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    Big Cadbury's Creme Egg.

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    Oh, it's going to be lush.

15. 00:44

    If it all goes according to plan, 8,000 calories in one sitting is what we're going to consume today.

16. 00:49

    Right, if you need another bit of distraction, if you need some chocolate in your life, it's all about Easter eggs, obviously.

17. 00:55

    Well, not entirely all about Easter eggs this Easter, but you know.

18. 00:58

    We have heard about this site.

19. 01:00

    Someone sent this through to us.

20. 01:02

    A site called PimpMySnack.com.

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    And this kind of tied in with something we did last week when we were talking about Monster Munchies and saying that sweets and snacks and all that kind of stuff used to be absolutely massive when you were a kid.

22. 01:13

    And now, you know, they've just reduced the sizing.

23. 01:16

    It's ridiculous. In particular, wagon wheels, they're tiny now.

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    And they used to be like the size of proper wagon wheels.

25. 01:23

    And Cadbury's Creme Eggs, they've definitely shrunk.

26. 01:25

    Absolutely, definitely shrunk. It's got nothing to do with getting older and getting bigger or anything like that at all. There's now a site called PimpMySnack.com.

27. 01:32

    It's been set up by a guy who got in touch with us earlier on this morning. And I'll give him his credit in just a bit.

28. 01:40

    His sister got in touch with us as well, Vanessa.

29. 01:42

    So if you go and have a look at that, PimpMySnack.com, there are loads and loads of things on there that they are giving step-by-step instruction how to make them bigger, how to

30. 01:49

    pimp them up. So wagon wheels, a jammy wagon wheel.

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    There are pictures there. You can follow the pictures and it will tell you how to pimp up a wagon wheel. Also, the KitKat Chunky Peanut Butter.

32. 01:57

    You can make a giant one of those. Jaffa Cakes, they're calling it Jaffazilla.

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    So people are just getting on board and they're creating these monster snacks.

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    And it's really well worth checking out.

35. 02:07

    So what we thought we'd do is do our own Creme Egg today.

36. 02:10

    So we have got ourselves a hollow egg, which I'm going to open up.

37. 02:12

    We've got a box over here. If you check it out on the webcam, I can hardly lift the box that's got the Creme Eggs in. We've got about 75, I think, Creme Eggs here.

38. 02:22

    The way that you do this is by getting your large egg, obviously, and you want to separate that into two halves. It's better if you get one that's already done.

39. 02:28

    So we'll do that. And then you get the individual Creme Eggs and get your spoon and you literally cut it open with your knife and then scoop out with your spoon the inside of

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    the Creme Egg. And then you dollop it into the hollow big half egg, obviously.

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    We're going to do that during the course of the show this morning.

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    You might have been out and got yourselves the right utensils and the right Creme Eggs and stuff like that. So you can join in as well.

43. 02:47

    Send us through your pictures if you like as you do it.

44. 02:49

    We're going to start now and we'll show you the results.

45. 02:51

    We'll let you know how we get on. I better play a record because I've been talking for ages and ages. But we're going to get on doing our Creme Eggs.

46. 02:56

    There's an awful lot of unwrapping to do here.

47. 02:58

    So Stewie and Sam, are you all right to join in with this?

48. 03:00

    Yeah, OK, fine. Listen to how willing they are.

49. 03:02

    That was me saying, right, what you have to do is buy those eggs that are in two halves already, and we went out and bought one that was completely sealed, and we've just been

50. 03:08

    trying to cut it in half, and it had a hairline fracture, and it was going in the wrong direction, but I can see in front of me now that we've managed to get a great big egg,

51. 03:15

    and we've halved it, and we're now going to go through the process of scooping out the inside of all the Creme Eggs. Like I said, we've got about, I don't know, about 60 probably

52. 03:23

    in all reality, so I've got Sam working like crazy and Stewie as well.

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    The guy who set up this whole Pimp My Snack website, by the way, is called Pete.

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    He is the Pimp Daddy himself, and he said, good luck to you on planning to pimp your Creme Egg. We will show the results.

55. 03:36

    Sam, you're not supposed to eat them.

56. 03:37

    You're going to be so sick.

57. 03:39

    By the end of this, by the time we finish this entire thing, it's going to be 8,000 calories inside that one egg.

58. 03:46

    We can try and get through it. So if you're one of those people who thinks that certain snacks have reduced in size over the years, the idea this morning, or today, because

59. 03:52

    it's Easter and lots of chocolate fun going on, is to supersize them, make gigantic versions of your favourite snack. We're going for the Creme Egg today.

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    Or this hour anyway.

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    [Opening clipped; likely “Scoop out the innards”] of the Cadbury's Creme Eggs.

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    It's a very messy process, but it's really great fun licking it off your fingers afterwards.

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    But, and Sam was just making the point that inside every Creme Egg that you open, it's not a standard amount of gloop.

64. 04:16

    It's kind of some have more in, some have less in.

65. 04:18

    We're a bit worried we might run out of a Creme Egg filling to fill up our hollow egg at the moment. But, you know, we got through about 30 at the moment.

66. 04:24

    Might have to send out some urgent emergency supplies.

67. 04:27

    This is, can I just say, if you haven't made any plans and you've got kids or you've got mates coming around and you want something to do, this is so much fun.

68. 04:34

    It's Pimp My Snack. What you're doing is you're making gigantic sizes of your favourite snack, whether it's Maltesers or whether it's Wagon Wheel.

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    And we are taking photographs at the moment.

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    We will display them on our website.

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    Let me know if you're doing this as well and how you're getting on too.

72. 04:50

    The text, ah, text is broken actually.

73. 04:51

    Email jo.whiley at bbc.co.uk.

74. 04:54

    Sorry, I'm just holding my hands out here.

75. 04:55

    I can't actually touch any of the buttons or knobs I'm supposed to be touching because they've just got Creme Egg gloop on them.

76. 04:59

    Oh, a large amount of respect to [Kapil?], to Luke and to Katie.

77. 05:03

    You've just sent us through a picture of a giant Creme Egg that they made yesterday.

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    54 Creme Eggs, 20 mini Creme Eggs, two big Easter eggs, £23 and four hours later.

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    And they've shown us a picture of their Creme Egg.

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    That's what we're attempting to do at the moment.

81. 05:20

    And they say, good luck.

82. 05:21

    It's trickier than it looks. I know it is.

83. 05:23

    It's really tricky. You just kind of get gloop all over your fingers and stuff.

84. 05:26

    And by the way, we've got 40, I think.

85. 05:29

    Yeah, we're getting the filling of 40 Creme Eggs at the moment to one large hollow egg.

86. 05:32

    As I said before, it's really, really good fun.

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    So if you haven't got anything to do over the next few days or so, then try this because it's a lot of fun. But beware, it's 8,000 calories when you make your giant Creme Egg.

88. 05:41

    Altogether, 8,000 calories in there.

89. 05:43

    And as Stewie said, that's four days food.

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    [Opening unclear: “…try to do today.”] There is a website that's kind of doing this sort of stuff as well, which is PimpMySnack.com.

91. 05:50

    Go and have a look at that for some more ideas.

92. 05:51

    But I want to know how you're getting on. Obviously, a lot of people are just kind of knee-deep in chocolate at the moment and fondant icing.

93. 05:56

    We know the feeling. But let me know how it goes.

94. 05:59

    Send us pictures through as well if you do manage to make something.

95. 06:02

    [We're] staring at the moment at two halves of one large egg filled with the inside of 50 or so Creme Eggs. And then this just kind of mound of shell carcasses.

96. 06:12

    It looks like, I don't know, a load of dung beetles, but just their carcasses all piled up. That's the redundant Creme Eggs, obviously.

97. 06:19

    If you want to make this yourself, you need one big hollow egg, as many Creme Eggs as you can find or afford.

98. 06:25

    You need two spoons, two knives.

99. 06:27

    You then cut open the big eggs.

100. 06:30

     So you've got these two halves. And then you scoop out the inside of all the tiny eggs.

101. 06:33

     It's really difficult cutting the tiny eggs.

102. 06:35

     It really is hard. [wording unclear].

103. 06:36

     They kind of just don't go the way you want them to go, like in half.

104. 06:39

     They splinter. Anyway, and that's the idea.

105. 06:41

     Then you scoop that out and you put it into the hollow egg.

106. 06:43

     Then you have to seal them.

107. 06:45

     That's what we're about to do at the moment.

108. 06:46

     The idea is you heat the edges of the large egg and then you pick them up and you seal the two halves together. Whack them together and hope that they stay there together.

109. 06:57

     Whether the shell's going to take the strain of the amount of fondant yolk inside it, I have no idea, or whether it's going to crack.

110. 07:02

     We're going to find out in just a minute.

111. 07:04

     I just had an email from the [“Sharkies” — spelling uncertain], who are the people that I mentioned who made their own giant Creme Egg. Hey, you lot.

112. 07:09

     Thank you very much indeed. They sent a brilliant picture through.

113. 07:11

     Well, I'm going to try and get it on the website if you can.

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     And they just said, don't use the melted chocolate shells to seal your egg.

115. 07:16

     It melts the egg. That's what happened to our first attempt.

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     It's better to try it and use some spare goo.

117. 07:21

     Ah, to use the goo as glue.

118. 07:23

     We didn't do that. We got a lighter and we kind of melted all around the edge of the egg and then just stuck them together really, really quickly.

119. 07:30

     And I'm just looking at the egg now and I can see there were a couple of cracks in it.

120. 07:32

     We've stuck it into a mould. And also, look, Sam, the gloop, it's dripping down the side.

121. 07:38

     It wasn't supposed to happen. That wasn't part of the plan.

122. 07:40

     Sam, we need somebody to road test the egg for us, really.

123. 07:43

     Oh, there we go. Oh, James.

124. 07:45

     Fancy seeing you here. Well, maybe we can leave that till the end.

125. 07:48

     I'll do it then. It looks truly disgusting.

126. 07:50

     Will you vomit if I make you do it now?

127. 07:52

     And as a rule, I only like dark chocolate, but, you know.

128. 07:54

     Oh, God, I hate dark chocolate.

129. 07:56

     But whatever. I'll do it for the show, Jo.

130. 07:58

     All right, thank you. I'll do it for the show. So your favourite Easter egg would be a dark chocolate Easter egg? Yeah, organic dark chocolate.

131. 08:04

     Very nice. Come on.

132. 08:05

     Oh, you're such a ponce. Caramac for me.

133. 08:08

     Anything will do for you, won't it?

134. 08:10

     Especially Caramac. Right, okay.

135. 08:12

     Can you see the Creme Egg by your side?

136. 08:15

     Yeah, I can smell the Creme Egg as well. But the air in the studio today is, like, heady with sweet, sickly scent. A bit giddy. Yeah. A little bit drunk on chocolate this morning.

137. 08:22

     I'm going to get you to eat that in a bit. Great. Yeah.

138. 08:24

     Right. Yeah, there is a gigantic Creme Egg now. We made it ourselves, in very much a Blue Peter style. So I'd quite like you to break it open and eat it, if you like. Bearing in...

139. 08:34

     mind I don't normally like this. No, I know. You only like pretentious eggs. Pretentious. Right. So we've got quite a big crack in the egg at the moment. I...

140. 08:46

     don't think you should use a spoon, you see. I think that's cheating, James. I think you should try and pick it up. We've got David, who's a lovely photographer. He's taking photographs...

141. 08:52

     of this. Yeah, okay. Here we go. Right. Eat and be sick. [Wording unclear] up for the cameras. The egg is going in the mouth now. There is gloop dribbling...

142. 09:02

     from James's mouth. Does it taste good?

143. 09:04

     Do you like it? Try and speak now. I can't speak. This is going to stick in my mouth. Yeah, James. Can we get some more, because we didn't...

144. 09:12

     get that. I'm getting a sugar rush, though. Okay. So pick up the whole egg, and then— It's going to give way, isn't it, under the strain? There is so much fondant icing there.

145. 09:21

     Oh, that's vile. Oh! Looks like your egg's just done a poo. Right, James. Oh no. How are you feeling?

146. 09:29

     I'm feeling really, really sick. I can genuinely recommend, if you want to waste a couple of hours, this is just the best fun—to try and make one of these eggs. Supersize your favourite snack. Do you want another bite?

147. 09:39

     It's fine, thanks. You sure?

148. 09:41

     See you later. Photographs are online now if you want to have a look at us making our eggs, get some advice on how to do it, and also James King eating that egg. You really have gone very...

149. 09:50

     pale and slightly green around the gills. They'll be there: bbc.co.uk/radio1.

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