Description

This Mini Egg Easter Pudding is a delightful, indulgent dessert perfect for Easter celebrations. Cooked gently in a slow cooker, this moist sponge pudding is studded with festive mini eggs, creating a rich cocoa-flavored treat that melts in your mouth. The unique slow-cooking method allows the pudding to cook evenly and develop an irresistible soft texture, topped with melted mini eggs for an eye-catching finish.

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
160 g Mini eggs (half for mixing in and half for topping)

Topping

150 g Soft light brown sugar
20 g Cocoa powder
500 ml Boiling water

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Instructions

Grease the Slow Cooker Bowl: Thoroughly grease the slow cooker bowl with 20g of butter at room temperature, ensuring the pudding doesn’t stick during cooking.
Prepare the Sponge Mixture: In a large bowl, combine the melted butter, self-raising flour, 125g sugar, cocoa powder, baking powder, eggs, and milk. Mix until the batter is smooth and well combined.
Fill the Slow Cooker: Pour the sponge mixture into the greased slow cooker bowl and spread out evenly. Press half of the mini eggs evenly on top of the batter, gently pushing them into the mixture.
Prepare the Topping: In a small bowl, mix together the remaining 150g light brown sugar and 20g cocoa powder. Sprinkle this cocoa-sugar mixture evenly across the surface of the cake batter.
Add Boiling Water: Carefully pour 500ml of boiling water over the top, covering the cocoa-sugar mixture. It may look unusual at this point, but this is essential for the pudding’s moist texture.
Cook on High: Cover the slow cooker with its lid and set to cook on HIGH for 1.5 hours. After this time, remove the lid and sprinkle the remaining mini eggs on top. You may chop them if you prefer smaller pieces; they will melt slightly to create a decorative effect.
Final Cooking: Return the lid and cook for an additional 15 minutes until the top of the sponge is set and firm to the touch. The pudding is now ready to serve warm and enjoy.

Notes

This recipe requires a slow cooker with a capacity of at least 3 to 5 liters for best results.
If mini eggs are not available, chocolate-coated candies can be substituted.
Ensure the boiling water is poured slowly and carefully to avoid splashing and uneven cooking.
For a more intense chocolate flavor, add an extra teaspoon of cocoa powder to the sponge mixture.
Serve with cream or custard for an extra indulgent dessert.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Dessert
Method: Slow Cooking
Cuisine: British