Slow Cooker Chocolate Pudding with Creme Eggs
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Unsalted Butter (softened)
- 3 Eggs (large)
- 60 g Caster Sugar
- 60 g Light Brown Sugar
- 240 g Self Raising Flour
- 1 tsp Baking Powder
- 40 g Cocoa Powder
- 150 ml Milk
- 1 tsp Vanilla Extract
- 156 g Cadbury creme egg minis (2 x 78g packets)
- 125 g Light Brown Sugar
- 20 g Cocoa Powder
- 450 ml Boiling Water
- 3 Cadbury Creme Eggs (frozen for at least 2 hours and halved with a knife)
Method
- 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.
- Fold in the mini creme eggs and spoon the batter into the buttered slow cooker basin.
- Sprinkle over the light brown sugar and cocoa powder, then pour over the 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.