Description
A delightful Mini Egg Easter Pudding made in a slow cooker, featuring a rich sponge base topped with melted mini eggs and a cocoa sugar topping. This easy-to-make dessert is perfect for Easter celebrations, delivering warm chocolatey flavors and gooey treats.
Ingredients
For Greasing
- 20 g Butter (At room temperature, to grease the pan)
Sponge Pudding
- 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
- 80 g Mini eggs (half of 160 g)
Topping
- 150 g Soft light brown sugar
- 20 g Cocoa powder
- 500 ml Boiling water
- 80 g Mini eggs (remaining half of 160 g, chopped if desired)
Instructions
- Grease the slow cooker: Grease the slow cooker bowl very well with the 20g of butter at room temperature to prevent sticking.
- Prepare the sponge batter: In a large bowl, combine the melted butter, self-raising flour, soft light brown sugar, cocoa powder, baking powder, eggs, and milk. Mix everything together until you get a smooth batter.
- Add batter to slow cooker: Pour the batter into the greased slow cooker and smooth the surface evenly.
- Add half the mini eggs: Scatter half (80 g) of the mini eggs evenly over the batter, gently pressing them into the mixture.
- Make the topping: In a separate small bowl, mix together the soft light brown sugar and cocoa powder for the topping. Sprinkle this mixture evenly over the surface of the cake batter.
- Pour boiling water: Carefully pour the boiling water over the top of the sugar and cocoa mixture. Although the appearance is unusual, remain confident in the process.
- Cook initial phase: Place the lid on the slow cooker and cook on HIGH for 1.5 hours.
- Add remaining mini eggs: Remove the lid and distribute the remaining 80 g of mini eggs on top. These can be chopped if preferred. The mini eggs will soften and create a lovely melted effect.
- Cook final phase: Cook for an additional 15 minutes on HIGH until the top of the sponge is firm and set.
- Serve: Once cooked, carefully remove the pudding from the slow cooker and serve warm for a comforting Easter treat.
Notes
- Ensure the slow cooker bowl is well greased to prevent sticking.
- You can chop the second half of the mini eggs before adding if you prefer smaller melted pieces.
- This pudding is best enjoyed warm for gooey melted mini egg texture.
- Cooking times may vary slightly depending on your slow cooker model.
- Allow the pudding to cool slightly before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: British
