150gMini Eggscrushed, plus a few extra for decoration
Instructions
Preheat the air fryer to 160C (320F).
In a mixing bowl beat together the melted butter, sugars, egg, and vanilla extract with a wooden spoon.
50 g Light Brown Sugar, 25 g Caster Sugar, 115 g Butter, 1 Egg, 1 teaspoon Vanilla Extract
Mix in the plain flour, bicarbonate of soda, and salt.
160 g Plain Flour, ½ teaspoon Bicarbonate of Soda, ¼ teaspoon Salt
Fold through the crushed mini eggs and divide the mixture between 4 ramekins.
150 g Mini Eggs
Air fry for 7-8 minutes until the top is golden but the underneath is still gooey. Allow the pots to cool for 5 minutes before serving with ice cream and more mini eggs. Use oven gloves to lift the ramekins out of the air fryer as they will be very hot!
Notes
Use greased ramekins to prevent sticking.
Don’t overfill—leave a little space as they rise.
Air fry at 160°C (320°F) for 7–8 mins for a gooey centre.
Check early—all air fryers vary; centres should be soft, not fully set.
Dough should be soft but not too sticky—add a little flour if needed.
For best texture, serve warm straight from the air fryer.
If using Creme Eggs, freeze first to stop them over-melting.