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This Mini Egg Easter Chocolate Pudding is your answer to a convenient but delicious dessert for a family gathering. The magic that is a slow cooker chocolate pudding.. Complete with its own chocolate sauce made all in one dish!
If you’re looking to celebrate with food (aren’t I always?), add this to your Easter lunch meal plan to wow your diners with.
Hands off desserts are one of life’s little saviours, and this one has (Easter) bells on because it’s just so impressive.
Why you’ll love this recipe
⭐️ Slow cooker frees your time and oven
⭐️ Chocolatey Easter deliciousness
⭐️ Seasonal, celebratory, a bit special
How we came up with this recipe
After the success of my Slow Cooker Chocolate Orange Pudding recipe, I wanted to make an Easter version.
Just like Christmas, Easter is a time for gathering and celebrating with loved ones over the dinner table – so that means we need a few shortcuts so us cooks can enjoy ourselves too.
I wanted to use Mini Eggs for this Easter pudding because they’re my favourite. They’re also firm and crunchy, which is a nice contrast with the gooey sponge.
They look spring-like and colourful too, so in keeping with the time of year!
More easy Easter treats to serve up…
Easter Ideas
Easter Rocky Road {Easiest Ever Recipe!}
Easter Ideas
Mini Egg Cheesecake
Recipes
Perfect Creme Egg Brownies
SLOW COOKER PUDDING INGREDIENTS
- Butter – You can use salted or unsalted for this. You’ll need a small amount for greasing the slow cooker pan and some for melting with the pudding mixture
- Milk – Whole or semi-skimmed is fine
- Rest of pudding mixture ingredients – Self-raising flour, soft light brown sugar, cocoa powder, baking powder and eggs
- Mini eggs – You will need to place half of the amount in the slow cooker at the start of cooking, and the rest just before the end
- For the topping – Add more soft light brown sugar, cocoa powder and boiling water over the mixture before cooking
How to make slow cooker Easter pudding
1. Mix all of the sponge pudding ingredients together until smooth.
2. Put into the greased slow cooker and smooth out. Add half of the mini eggs on top of the mixture.
3. Mix the sugar and cocoa powder for the topping in another bowl.
4. Sprinkle this evenly over the top of the cake batter.
5. Carefully pour over the boiling water (it will look a bit odd but it’s OK!)
6. Put the lid on the slow cooker and cook as per the recipe below, until the cake is firm in the middle. About 30 minutes before the cake is cooked add the remaining mini eggs on top.
Leftovers
In the fridge You can keep leftovers of this recipe in the fridge for 3 days. Reheat fully in the microwave before serving.
Top tipS
Keep the faith!
The pudding might look a bit strange when you’re adding your ingredients and the water goes in, but keep the faith! It will all come together.
Similarly, it might seem like it’s too watery when it’s cooked initially, but it will start to firm up as it cools down.
You will need to keep an eye on it to tell when it’s ready – make sure you don’t over cook it.
Lining the pan
If your slow cooker is the ceramic type (that is, NOT non-stick) I would recommend lining it with baking paper before cooking this cake.
Just squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape). There will be no need to use the butter to grease it in this case.
FAQs
Vanilla ice cream would be divine with the oozing chocolate. But cream would also work, or creme fraiche.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.
I have tried and tested lots of different kinds of slow cookers in a review here. Read it to see if there’s any particular one that might suit you best.
Yes! You could try Slow Cooker Apple Crumble, Slow Cooker Hot Cross Bun Bread & Butter Pudding or Slow Cooker Chocolate Orange Pudding.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Mini Egg Easter Pudding {Slow Cooker Recipe}
Ingredients
- 20 g Butter, At room temperature, to grease the pan
For the sponge pudding mixture:
- 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
For the slow cooker:
- 160 g Mini eggs
For the topping:
- 150 g Soft light brown sugar
- 20 g Cocoa powder
- 500 ml Boiling water
Instructions
- Grease the slow cooker bowl very well with the 20g 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
