Leftover Easter egg chocolate pudding recipe

More Easter eggs than you know what to do with? We've teamed up with Cadbury to find a mouth-watering way to use them up: making melt-in-the-middle chocolate puddings




Simple and quick to bake, these delicious individual desserts with gooey chocolate centres are an indulgent treat the whole family can enjoy.

Ingredients

100g leftover Cadbury Easter egg

150g light soft brown sugar 

50g plain flour, sifted

100g softened butter, plus extra to grease

3 eggs 

1/2 teaspoon vanilla extract 

Top tip: If you want a darker pudding, use only 40g plain flour, and add 15 g Bournville cocoa powder to the pudding mixture


Method

1. Preheat your oven to 200C (400F/Gas 6)

2. Break the chocolate into a bowl with the butter and heat it in the microwave, stirring occasionally, until the mixture is glossy 

3. Leave the chocolate mix to cool for about 15 minutes

4. Into the bowl, add the flour, sugar, eggs and vanilla extract and whisk together till smooth

5. Butter four ramekins and place on an ovenproof baking tray (you could also use large muffin tins)

6. Divide the batter evenly between the ramekins

7. Bake for 10-12 minutes (Note: If you want to save them for later, you can put the mix in the fridge as is and then bake just before serving)

8. Serve hot from the oven - run a knife around the edges to loosen, and then turn onto a plate

Enjoy!



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Last updated: over 1 year ago