Mini Egg Easter Pudding {Slow Cooker Recipe}
This Mini Egg Easter Pudding made in the slow cooker is your answer to a convenient but oozingly delicious chocolate dessert for a special seasonal meal.
Servings: 6
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
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
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. There will be no need to use the butter to grease it in this case
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
Serving suggestion: Vanilla ice cream would be divine against the heat and oozing chocolate. But cream would also work, or creme fraiche
How to cook this in the oven: Follow the steps above, using a large ovenproof dish instead of the slow cooker, and bake it at 160C (fan) for 30-40 minutes
Nutrition
Calories: 662kcal | Carbohydrates: 100g | Protein: 12g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 209mg | Potassium: 375mg | Fiber: 5g | Sugar: 63g | Vitamin A: 732IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 3mg