No, but that’s because the Cream Egg is the wrong sort of thing to try and add, you’re taking an item that is already going to feel very fatty on the mouth and adding a shed load more fat (plus a ton of sugar). It would destroy the balance.
What might work is maybe changing some of the standard acidic components (gherkins, mustard, ketchup, tomato, onion) for something that also brings that level of acidity. It’s partly why people started adding pineapple to burgers and gammon, although imho they are generally too invasive a flavour. Get too much balance and you start to destroy the umami flavours that really make the dish sing.
Hmmm… I have some nice stewing beef and a slew of smoked oysters that I plan to en-pudding soon - some anchovies in the suet crust would be killah, innit?
Must be said we do bloody well for good butchers in this area. People around here still appreciate a nice hunk of Meat - and the bready, yeasty, fruity, spicy baked goods to accompany it with…
Beef and oyster pudding is very much a traditional British recipe - there’s a (crap) version in Mrs Beeton’s. I usually make a stout or porter based gravy - the flavours hang together an absolute treat
