Here you go:
100g soft butter
125g golden caster sugar
2 medium eggs
120g self-raising flour
30gcocoa powder
80ml buttermilk or plain yogurt
1 tsp instant coffee granules
1 tsp vanilla
Creme Eggs
Find a cake tin that will fit into your slow-cooker and line it. (I used a 7” silicone ‘tin’. If the tin presses against the side of the slow-cooker, insulate that spot with several layers of baking parchment.)
Cream together the butter and sugar until soft and fluffy.
Mix the eggs, buttermilk or yogurt and vanilla in a jug.
In a separate small bowl, mix together the flour, cocoa powder and coffee granules.
Beat about 1/4 of the liquid ingredients in to the creamed butter, then add a good spoonful of the dry ingredients. Repeat until all the liquid ingredients are used up, then as the rest of the dry ingredients and mix in gently.
Spoon the cake mixture into the cake tin. Press the Creme Eggs into the cake mixture.
Place a tea towel under the lid (this prevents moisture from dripping onto the cake) and cook on high for approx 1.5 hours or until a skewer comes out clean.
Once done, remove the cake tin from the slow cooker. Allow the cake to cool for a few minutes before serving it as a hot pudding.