If you're craving an easy slow cooker chocolate pudding with creme eggs that's hands-off, uses just a handful of ingredients, and feels like pure indulgence, this is your new go-to slow cooker chocolate dessert. Simple to prep and cooked entirely in the slow cooker, it's rich, gooey, and topped with melting Cadbury creme eggs - yes, please!
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Quick Summary - Slow Cooker Chocolate Pudding
I love this recipe because it's one of those effortless desserts that feels really special with hardly any work. The slow cooker does all the hard work for you, and you're rewarded with a soft chocolate sponge and a rich, gooey sauce underneath. The melted Cadbury Creme Eggs on top take it to the next level - it's the kind of pudding that always gets everyone excited when you lift the lid.
- Beth (Effortless Foodie)
🕒 Ready In: 3 hours 9 minutes
👪 Serves: 6
🍽 Calories: 627
🥣 Main Ingredients: Butter, eggs, caster sugar, light brown sugar, self-raising flour, baking powder, cocoa powder, milk, vanilla extract, and Cadbury Creme Eggs
📖 Dietary Info: Vegetarian, nut-free (check chocolate packaging)
👌 Difficulty: Easy
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Whether you're feeding a crowd or treating your family, this Cadbury creme egg pudding recipe delivers amazing flavour without fuss.
It's a quick prep recipe (just like my Creme Egg tiffin) that you can leave to slow cook for 2½ hours, before returning to top it with halved Cadbury Creme Eggs for the final 30 minutes. With minimal washing up, a handful of ingredients, and rich, slow-cooked chocolatey bliss, what's not to love?
Love slow cooker desserts? Try my easy slow cooker apple crumble next!
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Jump to:
- Quick Summary - Slow Cooker Chocolate Pudding
- ✔️ Why you'll love this recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make creme egg chocolate pudding in slow cooker
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Slow cooker chocolate pudding FAQs
- Troubleshooting Guide
- 😋 More Creme Egg recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this recipe!
- An easy slow cooker self-saucing chocolate pudding.
- Perfect for Easter with the addition of creme eggs.
- Quick prep time.
- Decadent and indulgent chocolate dessert.
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Butter (unsalted) - adds richness and flavour to the sponge. You can substitute with margarine or a plant-based alternative if needed.
Eggs - help bind the batter and give the pudding structure. Room temperature eggs mix more evenly into the sponge.
Caster sugar (superfine sugar) + light brown sugar - caster sugar keeps the sponge light and soft, while light brown sugar adds a subtle caramel flavour. You can use granulated sugar in place of caster sugar if necessary.
Self-raising flour (self-rising flour) - gives the pudding its light, airy texture. If you don't have any, use plain flour (all-purpose flour) and add baking powder.
Cocoa powder (unsweetened cocoa powder) - provides a deep chocolate flavour. Avoid drinking chocolate, as it contains added sugar and won't give the same richness.
Milk - keeps the sponge moist and helps create a smooth batter. Whole, semi-skimmed (2% milk), or plant-based alternatives all work well.
Vanilla extract - enhances the chocolate flavour. Vanilla bean paste can be used for a stronger, more intense vanilla note.
Cadbury Creme Eggs - the star ingredient of this pudding. Use mini Creme Eggs in the sponge and full-size eggs on top. If unavailable, substitute with caramel-filled chocolate eggs or chopped chocolate.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Salted caramel: Drizzle salted caramel sauce over the warm pudding before serving.
- Chocolate orange: Add orange zest and swap for chocolate orange eggs.
- Nutella swirl: Swirl a few spoonfuls of Nutella into the batter before cooking.
- Chocolate & raspberry: Fold fresh raspberries into the batter for a fruity twist.
- Chocolate & coffee: Stir in 1 tablespoon instant coffee for a subtle mocha flavour.
- Mini Egg version: Use chocolate mini eggs instead for a slow cooker mini egg sponge pudding.
- Swap the chocolate: Try caramel eggs, chopped Mars bars, or chocolate chips.
🔪 How to make creme egg chocolate pudding in slow cooker
Prep: Freeze the full-sized creme eggs for at least 2 hours, but preferably overnight, to ensure they maintain their shape during the last 30 minutes of cooking.
One: In a large bowl mix together the chocolate sponge ingredients until you have a smooth thick batter.
Two: Fold in the mini creme eggs and spoon the batter into a buttered slow cooker basin.
Three: Sprinkle over the light brown sugar and cocoa powder, then pour over the boiling water.
Four: Slow cook on high for 2.5 hours. As all slow cookers vary, it's best to start checking after 2 hours. You want the top to be almost set but still have a slight wobble.
Five: Using a sharp knife, cut the frozen full-size creme eggs in half.
Six: Place the halved creme eggs on top of the pudding and slow cook for a further 30 minutes to 1 hour.
Top Tips
- Freeze the Creme Eggs: Freeze for at least 2 hours (or overnight) so they hold their shape and are easier to halve.
- Grease well: Thoroughly butter or spray the slow cooker to prevent sticking.
- Don't overcook: Stop cooking once set with a slight wobble to keep it soft and gooey.
- Cool before serving: Let it sit for 10-15 minutes to firm up and make serving easier.
🍴 Serving suggestions
Serve the slow cooker chocolate pudding cake warm with a scoop of vanilla ice cream (honeycomb ice cream and mini egg ice cream work well too), whipped cream, or custard!
It's the perfect hands-off dessert for Easter Sunday!
Storage
Store - Allow the pudding to cool completely before transferring it to an airtight container to prevent condensation from forming and making the pudding watery. Store in the fridge for up to 3 days.
Reheat - Microwave until hot.
Freeze - Allow the pudding to cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. When you are ready to serve, defrost the pudding in the fridge overnight, then reheat it as above.
❓ Slow cooker chocolate pudding FAQs
Yes! You can prepare the pudding batter and store it in the refrigerator for up to 24 hours before cooking. When you're ready to cook the pudding, simply transfer the batter to your slow cooker and follow the cooking instructions as directed.
Freezing helps the Cadbury Creme Eggs hold their shape during the final 30 minutes of cooking and makes them much easier to cut in half neatly.
No, this recipe has been specifically developed for slow cookers.
Yes, you can add other mix-ins to this recipe, such as chopped nuts, chocolate chips, chocolate candy, or dried fruit. Just be careful not to add too many additional ingredients, as this can affect the texture and consistency of the pudding.
Mini Creme Eggs work best inside the sponge, but you can chop full-size eggs into chunks if needed. Keep the halved frozen ones for the topping.
Troubleshooting Guide
Dry pudding: Overcooked - stop cooking when the centre still has a slight wobble.
Runny middle: Undercooked - cook for another 15-20 minutes until set on top.
Creme Eggs melted: Not frozen long enough - freeze for at least 2 hours (preferably overnight).
Sticking: Slow cooker not greased - thoroughly butter or spray the bowl.
No sauce: Water was stirred in - always pour boiling water on top and don't mix.
😋 More Creme Egg recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Slow Cooker Chocolate Pudding with Creme Eggs
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Ingredients
- 100 g Unsalted Butter softened
- 3 Eggs large
- 60 g Caster Sugar
- 60 g Light Brown Sugar
- 240 g Self Raising Flour
- 1 teaspoon Baking Powder
- 40 g Cocoa Powder
- 150 ml Milk
- 1 teaspoon Vanilla Extract
- 156 g Cadbury creme egg minis 2 x 78g packets
For the sauce
- 125 g Light Brown Sugar
- 20 g Cocoa Powder
- 450 ml Boiling Water
For decoration
- 3 Cadbury Creme Eggs frozen for at least 2 hours and halved with a knife
Instructions
- Grease the bottom and sides of your slow cooker basin with butter or a light spray.
- In a large bowl mix together the chocolate sponge ingredients until you have a smooth thick batter.100 g Unsalted Butter, 3 Eggs, 60 g Caster Sugar, 60 g Light Brown Sugar, 240 g Self Raising Flour, 1 teaspoon Baking Powder, 40 g Cocoa Powder, 150 ml Milk, 1 teaspoon Vanilla Extract
- Fold in the mini creme eggs and spoon the batter into the buttered slow cooker basin.156 g Cadbury creme egg minis
- Sprinkle over the light brown sugar and cocoa powder, then pour over the boiling water.125 g Light Brown Sugar, 20 g Cocoa Powder, 450 ml Boiling Water
- Slow cook on high for 2.5 hours. As all slow cookers vary, it's best to start checking after 2 hours. You want the top to be almost set but still have a slight wobble.
- Place the halved creme eggs on top of the pudding and slow cook for a further 30 minutes to 1 hour.3 Cadbury Creme Eggs
Notes
- Freeze the full-size Creme Eggs for at least 2 hours (or overnight) so they're easier to cut and hold their shape.
- Grease the slow cooker really well to prevent sticking.
- Don't stir the boiling water into the batter - it creates the self-saucing layer underneath.
- Cooking times can vary by slow cooker, so check early - the top should be set with a slight wobble.
- Add the halved Creme Eggs for the final 30 minutes only, or they'll melt completely.
- Let the pudding stand for 10-15 minutes before serving so it thickens slightly.
Nutritional Information (Approximate)
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Jess says
I love the idea to sub out for Mars bars. Thanks for the great idea!
Beth says
Whoa, this is my favorite thing I've seen today! I love the variation of some fresh raspberries too - yum!
Tayler says
Creme eggs are my absolute favorite, and this chocolate pudding looks right up my alley! I can't wait to make it this weekend!
Dana says
Cadbury cream eggs were my faaaavorite as a kid! I can't wait to try this. Looks decadent.