Creme Egg self saucing pudding

Round chocolate pudding with three egg shapes on top, one serving on a plate.
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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 6 people

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!

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