Slow Cooker Chocolate Creme Egg Pudding
A delicious self-saucing slow cooker chocolate creme egg pudding recipe. It's the perfect indulgent treat for any chocolate lover this Easter!
Servings 6
Calories 627kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon
- Slow Cooker
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
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.
- 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?
Nutrition Facts
Slow Cooker Chocolate Creme Egg Pudding
Amount per Serving
Calories
627
% Daily Value*
Fat
27
g
42
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
124
mg
41
%
Sodium
146
mg
6
%
Potassium
307
mg
9
%
Carbohydrates
92
g
31
%
Fiber
5
g
21
%
Sugar
57
g
63
%
Protein
13
g
26
%
Vitamin A
646
IU
13
%
Vitamin C
1
mg
1
%
Calcium
186
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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