Name: Mini Egg Easter Pudding (Slow Cooker Recipe) Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: British
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 (half for mixing in and half for topping); 150 g Soft light brown sugar; 20 g Cocoa powder; 500 ml Boiling water

Print Recipe· 4.1 from 9 reviews

If you’re searching for a crowd-pleasing treat that perfectly captures the festive spirit of Easter, look no further than this delightful Mini Egg Easter Pudding (Slow Cooker Recipe) Recipe. It’s a rich, chocolaty, and irresistibly gooey dessert that comes together effortlessly in your slow cooker, making it a hands-off favorite for celebrations or any cozy day in. Packed with the crunchy surprise of melting mini eggs and a luscious cocoa topping, this pudding offers a perfect balance of textures and flavors that will have everyone asking for seconds. The best part? It’s all done without the oven, which means less fuss and more time to enjoy the occasion!

Ingredients You’ll Need

The image shows seven small white bowls and a clear glass measuring cup arranged on a white marbled surface. The top left bowl holds a fluffy heap of white flour, while to its right, another bowl contains light brown sugar with a slightly coarse texture. Below the flour, three brown eggs sit in a bowl, and to their right is a bowl filled with deep reddish-brown cocoa powder. Near the center, a small bowl has a white powder, likely baking soda or baking powder. To the bottom left, a bowl holds a bright yellow liquid, possibly melted butter or oil. On the bottom right, a bowl contains colorful small candy eggs in shades of pink, purple, yellow, and white with speckled patterns. The clear glass measuring cup on the right side holds a creamy white liquid, probably milk. The arrangement is neat and clean with distinct ingredient colors. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of these ingredients fool you. Each one plays a crucial role in delivering the pudding’s moist texture, deep chocolate flavor, and that quintessential Easter-themed pop of color and crunch from the mini eggs. Having these basics on hand will set you up for success and a delicious finish.

20 g Butter: Used to grease the slow cooker bowl, preventing sticking and ensuring the pudding loosens easily.
100 g Butter (Melted): Adds richness and moisture to the sponge pudding batter.
250 g Self-raising flour: The base for the sponge that makes it light and fluffy without extra leavening effort.
125 g Soft light brown sugar: Imparts a subtle caramel note and balances the cocoa bitterness.
30 g Cocoa powder: Delivers deep chocolate flavor to the sponge.
1 tsp Baking powder: Helps the pudding rise nicely in the slow cooker.
3 Eggs: Bind the ingredients and give structure to the sponge.
150 ml Milk: Adds moisture and tenderness to the batter.
160 g Mini eggs: The signature Easter addition that melts partially and adds colorful bursts of chocolate.
150 g Soft light brown sugar (for topping): Sweetens the cocoa topping layer.
20 g Cocoa powder (for topping): Complements the sugar in the topping and enhances chocolate richness.
500 ml Boiling water: Poured over the topping to create that classic steamed pudding texture beneath a cocoa crust.

How to Make Mini Egg Easter Pudding (Slow Cooker Recipe) Recipe

Step 1: Prepare Your Slow Cooker

Start by greasing your slow cooker bowl generously with the 20 grams of butter. This step is crucial to ensure your pudding doesn’t stick and comes out with a lovely crust on the bottom and edges. Butter at room temperature works best for even coverage.

Step 2: Mix the Sponge Batter

In a large mixing bowl, combine the self-raising flour, cocoa powder, baking powder, and light brown sugar. Add in the melted butter, eggs, and milk, then mix everything until you get a smooth, glossy batter. This mixture promises a moist and tender cake once slow-cooked.

Step 3: Add Batter to Slow Cooker and Mini Eggs

Pour the sponge batter into the greased slow cooker bowl and smooth the top with a spatula. Spread half of your mini eggs evenly over the batter and gently press them in so they sink slightly. These eggs will melt and infuse the sponge with little pockets of chocolatey goodness.

Step 4: Prepare and Sprinkle Topping

In a separate small bowl, stir together the extra light brown sugar and cocoa powder for your pudding’s topping. Sprinkle this mixture evenly over the batter and mini eggs in the slow cooker. This cocoa-sugar topping will form a scrumptious layer that contrasts perfectly against the soft sponge underneath.

Step 5: Pour Over Boiling Water

Carefully pour the 500 ml of boiling water over the cocoa-sugar topping. It might look strange or watery at first, but trust the process—this water will turn the pudding wonderfully moist and create a steamed effect when cooking.

Step 6: Cook and Add Remaining Mini Eggs

Seal the slow cooker with its lid and set it to HIGH for 1.5 hours. After that, remove the lid and scatter the remaining mini eggs over the top. You can chop these if you prefer smaller bursts of chocolate. Replace the lid and cook for another 15 minutes to let the pudding firm up and the mini eggs on top melt slightly, making the pudding look festive and decadent.

How to Serve Mini Egg Easter Pudding (Slow Cooker Recipe) Recipe

This image shows a clear round glass bowl filled with thick, dark brown chocolate batter. The batter has a smooth, creamy texture with visible swirls and folds on the top layer, showing it has just been mixed. The bowl sits on a white marbled surface, and the light creates slight shiny spots on the batter, making it look rich and glossy. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This pudding shines on its own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream takes it to euphoric heights. A sprinkle of extra mini eggs or some colorful chocolate shavings over the top adds a playful, festive touch perfect for Easter gatherings.

Side Dishes

Serve with lightly steamed seasonal fruits or a drizzle of caramel sauce for balance. A fresh berry compote works wonderfully, cutting through the sweetness and adding a fresh, tangy contrast that complements the chocolate flavors beautifully.

Creative Ways to Present

For a charming centerpiece, serve the pudding straight from the slow cooker on the table, keeping it warm and inviting. Alternatively, portion it into individual ramekins for an elegant presentation. You can also add edible flowers or pastel-colored sprinkles to enhance the Easter theme visually.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, cover the pudding tightly with plastic wrap or transfer it into an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it perfect for prepping in advance for a holiday feast.

Freezing

This pudding actually freezes nicely. Wrap individual portions or the entire slow cooker insert tightly in cling film and foil for maximum protection. When frozen, it stays good for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat portions gently in the microwave or the whole pudding in a warm oven at 160°C (320°F), covered with foil to prevent drying out. You can also reheat it in the slow cooker on LOW until warmed through. Adding a splash of milk before reheating helps restore moisture.

FAQs

Can I use a regular oven instead of a slow cooker?

While this recipe is designed especially for the slow cooker to achieve that lovely steamed pudding texture, you can bake it in a preheated oven at 180°C (350°F) for about 35-40 minutes. Cover the dish with foil and add boiling water to a larger pan beneath it to mimic the slow cooker’s steam effect.

What if I don’t have mini eggs on hand?

Feel free to substitute mini eggs for your favorite bite-sized chocolate or candy. Chopped milk or white chocolate bars work well, and you can even add nuts or dried fruit for a different twist.

Can I make this pudding dairy-free?

Yes! Replace the butter with a dairy-free alternative and use plant-based milk such as almond or oat milk. The texture might be slightly different but still delicious and suitable for those with dietary restrictions.

How do I know when the pudding is cooked?

The top of the sponge should feel firm to the touch and a skewer inserted into the center should come out mostly clean, though a few moist crumbs are expected due to the pudding’s soft nature.

Why does the boiling water get poured over the pudding batter?

This technique creates steam during the cooking process, resulting in a moist, tender sponge with a beautiful cacao-infused sauce forming beneath the crust. It’s what gives this pudding its characteristic texture and indulgence.

Final Thoughts

This Mini Egg Easter Pudding (Slow Cooker Recipe) Recipe has quickly become a beloved classic in my kitchen, especially around springtime celebrations. Its effortless preparation, combined with the luscious chocolatey goodness and festive mini eggs, makes it a guaranteed crowd-pleaser. If you’re looking to impress with minimal stress, give this slow cooker pudding a try—I promise it will bring smiles to your table and fill your home with comforting sweetness.