Line a baking tray with baking parchment. Unwrap the Creme Eggs®, arrange on the tray and put in the fridge to chill.

Meanwhile, blitz the biscuits in a food processor until they resemble sand. Tip into a shallow bowl and set aside. Crumble the sponge into the food processor and pulse for 30 seconds to rough crumbs. Add the honey, almond butter and 1/2 tsp fine salt, and blitz again until the mixture is combined and slightly sticky. Roll the sponge mixture into eight equal balls.

To assemble the scotch eggs, flatten one sponge ball into a roughly 8-10cm circle. Put one chilled Creme Egg® in the centre, and form sponge mixture around it to enclose the egg. Repeat with the rest, then return to the tray and chill for 10 mins.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in the microwave in short bursts. Remove the eggs from the fridge and, using two forks, carefully dip each egg in the melted chocolate, turning to coat. Lift out of the chocolate and allow the excess to drip off, then roll in the biscuit crumbs to coat. Put the eggs on the tray and chill for at least 20 mins to set before serving.