Air Fryer Mini Egg Dessert Pots
4 standard portions
Source field check Β· Original source retained
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
- 50 g Light Brown Sugar
- 25 g Caster Sugar
- 115 g Butter (melted)
- 1 Egg
- 1 tsp Vanilla Extract
- 160 g Plain Flour
- Β½ tsp Bicarbonate of Soda
- ΒΌ tsp Salt
- 150 g Mini Eggs (crushed, plus a few extra for decoration)
Method
- 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.
- Mix in the plain flour, bicarbonate of soda, and salt.
- Fold through the crushed mini eggs and divide the mixture between 4 ramekins.
- 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!