Creme Egg self saucing pudding
My love of the Cadbury creme egg knows no limits. This self saucing pudding recipe is a pure celebration of the creme egg but you can replace with luscious chunks of dark chocolate and some pistachios for an equally decadent “more highbrow” dessert.
Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- ¼ cup cocoa powder
- ¼ cup almond meal
- ½ cup brown sugar
- ½ cup caster sugar
- 75 g butter melted
- 1 large egg
- 420 ml full cream milk
- Cadbury creme eggs small and large, placed in the freezer for at least 4 hours to harden (I used 1 x 135g pack mini eggs and 3 large eggs)
To serve
- Icing sugar to dust
- Ice cream optional
Instructions
- Preheat the oven to 175°C. Sift the flour, baking powder, a pinch of salt and half the cocoa powder into a large bowl. Add the almond meal and half the sugars and stir to combine.
- Combine the melted butter, egg and 125ml of milk in a bowl and whisk lightly with a fork. Whisk into the flour mixture until smooth and combined. Spoon the mixture into a buttered 2 litre baking dish, smoothing the top. Gently push the Cadbury Creme Eggs into the batter until just covered and set aside.
- Combine the remaining sugar and cocoa powder in a bowl and scatter over the top of the pudding.
- Gently pour the remaining milk over the top of the pudding. Bake for about 25- 30 minutes or until the centre springs back when pressed.
- Dust with icing sugar and serve warm.
Notes
Replace the milk with soy milk or almond milk for a nuttier flavour.
Tried this recipe?Let us know how it was!
