There's nothing quite like a rich and decadent chocolate pudding, especially when it's made in a slow cooker with delicious Cadbury creme eggs!
This self-saucing slow cooker chocolate creme egg pudding recipe is the perfect indulgent treat for any chocolate lover this Easter!
It's a quick prep recipe that you can then leave to slow cook for 2 and a half hours, before popping back to adorn it with halved Cadbury creme eggs for the last 30 minutes of cooking!
👩🍳 Love slow cooker desserts? Try my easy slow cooker apple crumble next!
Jump to:
✔️ 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.
🛒 Ingredient notes
For the crock pot chocolate sponge;
Butter - unsalted and softened.
Eggs - 3 large eggs at room temperature.
Sugar - a combination of light brown sugar and caster sugar gives the best flavour.
Flour - self-raising flour helps the sponge to aerate and rise.
Baking Powder - the leavening agent.
Cocoa Powder - use a good quality unsweetened cocoa powder and not drinking chocolate.
Milk - whole milk or semi-skimmed milk.
Vanilla Extract - or vanilla bean paste.
Mini Creme Eggs - 2 bags of mini creme eggs (foil removed!).
For the chocolate sauce;
Sugar - light brown sugar, or for a richer taste use dark brown sugar.
Cocoa Powder - for sprinkling on top.
Boiling Water - creates the self-saucing chocolate sauce, which eventually sinks to the bottom of the pudding.
For decoration;
Cadbury Creme Eggs - frozen for at least 2 hours and cut in half with a sharp knife.
🥄 Equipment
Which slow cooker? I use a Morphy Richards Sear and Stew 6.5 litre slow cooker, which means I can brown and slow cook in the same pot as the slow cooker pot is safe to use on the hob! The 6.5 litre capacity serves 6-8 main portions, so it’s ideal for families and those that like batch cooking. There is also a 3.5 litre version for smaller households and this recipe fits perfectly into that one too!
Don't forget to check out all of the slow cooker recipes on the blog.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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.
💭 Expert tips
- Make sure the full-sized creme eggs have been frozen for at least 2 hours (preferably overnight). This will ensure they hold their shape as they cook into the pudding for the last 30 minutes of cooking. It also means they are much easier to cut in half!
- Make sure you grease the slow cooker well with cooking spray or butter to prevent the pudding from sticking to the sides or bottom.
- It's important not to overcook the pudding, as this can cause it to become dry and tough. Keep an eye on the cooking time, and remove the pudding from the slow cooker as soon as it's set and no longer jiggles in the centre.
- The pudding will be extremely hot when it first comes out of the slow cooker, so make sure to let it cool for at least 10-15 minutes before serving. This will allow it to set and become firmer.
🍴 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!
📖 Variations
- Salted caramel: Drizzle a generous amount of salted caramel sauce over the top of the pudding before serving for extra indulgence.
- Chocolate orange: Add the zest of one orange to the batter, and use chocolate orange eggs, for a delicious chocolate orange flavour.
- Nutella: Add a few spoonfuls of Nutella to the batter and swirl it in with a knife for a delicious hazelnut and chocolate combination.
- Chocolate and raspberry: Add a handful of fresh raspberries to the batter before cooking for a fruity, chocolaty dessert that is perfect for summer.
- Chocolate and coffee: Add a tablespoon of instant coffee granules to the batter for a rich, mocha flavour that is perfect for coffee lovers.
- Swap the Cadbury creme eggs: Use caramel eggs, or why not try cut up Mars bars or plain old chocolate chips?
🥡 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.
❓ Frequently asked questions
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.
Yes! This recipe can easily be doubled to serve more people. Just make sure to use a larger slow cooker or divide the batter between two separate slow cookers to ensure even cooking.
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.
😋 More slow cooker recipes
😋 More Creme Egg recipes
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Slow Cooker Chocolate Creme Egg Pudding
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.
- 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
- Make sure the full-sized creme eggs have been frozen for at least 2 hours (preferably overnight). This will ensure they hold their shape as they cook into the pudding for the last 30 minutes of cooking. It also means they are much easier to cut in half!
- Make sure you grease the slow cooker well with cooking spray or butter to prevent the pudding from sticking to the sides or bottom.
- It's important not to overcook the pudding, as this can cause it to become dry and tough. Keep an eye on the cooking time, and remove the pudding from the slow cooker as soon as it's set and no longer jiggles in the centre.
- The pudding will be extremely hot when it first comes out of the slow cooker, so make sure to let it cool for at least 10-15 minutes before serving. This will allow it to set and become firmer.
- Salted caramel: Drizzle a generous amount of salted caramel sauce over the top of the pudding before serving for extra indulgence.
- Chocolate orange: Add the zest of one orange to the batter, and use chocolate orange eggs, for a delicious chocolate orange flavour.
- Nutella: Add a few spoonfuls of Nutella to the batter and swirl it in with a knife for a delicious hazelnut and chocolate combination.
- Chocolate and raspberry: Add a handful of fresh raspberries to the batter before cooking for a fruity, chocolaty dessert that is perfect for summer.
- Chocolate and coffee: Add a tablespoon of instant coffee granules to the batter for a rich, mocha flavour that is perfect for coffee lovers.
- Swap the Cadbury creme eggs: Use caramel eggs, or why not try cut up Mars bars or plain old chocolate chips?
Dana
Cadbury cream eggs were my faaaavorite as a kid! I can't wait to try this. Looks decadent.
Tayler
Creme eggs are my absolute favorite, and this chocolate pudding looks right up my alley! I can't wait to make it this weekend!
Beth
Whoa, this is my favorite thing I've seen today! I love the variation of some fresh raspberries too - yum!
Jess
I love the idea to sub out for Mars bars. Thanks for the great idea!