• Preheat the oven to 180°C.
• Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside.
• Stir the dry ingredients (flour and cocoa powder) together in a bowl and set aside.
• In a separate bowl, beat the margarine and sugar together until creamy.
• Mix in the eggs one at a time, adding 2 tablespoons of the dry ingredients after each egg to stop the mixture from curdling.
• Add the remaining dry ingredients and gently fold the mixture together until smooth and fully combined.
• Fold in the milk and chopped Creme Eggs.
• Spoon the chocolate cake mixture into the loaf tin, smoothing it out the top.
• Bake for 55-60 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs. Leave in the baking tin for 15 minutes, then lift the cake out onto a cooling rack and leave to cool completely.

Decorate the loaf cake

• Mix the icing sugar and water together in a bowl. The texture of the glace icing should be thick but still pourable.
• Spoon 2 tablespoons of icing into a separate bowl and colour it orange.
• Pour the white icing over the top of the loaf cake, letting it drip down the sides. Then dollop spoonfuls of orange icing on top.
• Chop the Creme Eggs in half and place down the middle of the cake.
• Slice into 12 and serve!