Leftover Easter egg chocolate pudding recipe
If you and your kids have somehow resisted scoffing all your Easter eggs, we've got a recipe that's sure to become a family favourite. All you need is a Cadbury Easter egg, and a handful of cupboard essentials, to make this gooey, melt-in-the-middle chocolate pudding.
100g leftover Cadbury Easter egg
150g light soft brown sugar
50g plain flour, sifted
100g softened butter, plus extra to grease
1/2 teaspoon vanilla extract
Top tip: If you want a darker pudding, use 40g plain flour and add 15g Bournville cocoa powder to the pudding mixture
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. Add the flour, sugar, eggs and vanilla extract and whisk until 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 (if you want to save them for later, put the mix in the fridge, then bake just before serving).
8. Serve hot from the oven – run a knife around the edges to loosen, then turn onto a plate.
9. Eat to your heart's content.