Mini Egg Easter Pudding {Slow Cooker Recipe}
6 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
- 20 g Butter (At room temperature, to grease the pan)
- 100 g Butter (Melted)
- 250 g Self-raising flour
- 125 g Soft light brown sugar
- 30 g Cocoa powder
- 1 tsp Baking powder
- 3 Eggs
- 150 ml Milk
- 160 g Mini eggs
- 150 g Soft light brown sugar
- 20 g Cocoa powder
- 500 ml Boiling water
Method
- Grease the slow cooker bowl very well with the 20g/1oz butter.
- In a large bowl, mix all of the sponge pudding ingredients together until smooth. Put into the greased slow cooker and smooth out.
- Add HALF of the mini eggs evenly on top, pressing them into the mixture.
- In another small bowl, mix the sugar and cocoa powder for the topping. Sprinkle this evenly over the top of the cake batter.
- Carefully pour over the boiling water. (It will all look a bit odd at the moment, but keep the faith!)
- Put the lid on the slow cooker and cook on HIGH for 1.5 hours - take the lid off and add the remaining mini eggs (you can chop these if you can be bothered!). These will melt slightly and make the dish look lovely!
- Cook for a further 15 minutes until the top of the sponge is firm.