Easter Egg Self-Saucing Puddings
Easter isn't famous for puddings, but it soon will be with this recipe. Give this Easter Egg Self-Saucing Pudding a go and watch everyone's eyes light up with excitement.
Recipe Tip You can use oven-proof teacups if you don't have small oven-proof dishes
Ingredients
- 60 grams unsalted butter, softened
- 1/2 cup caster sugar
- 1 egg
- 1 cup self raising flour
- 2 tablespoons cocoa
- 1/4 cup cocoa
- 1/2 cup milk
- 1 1/2 cups boiling water
- 1 cup whipped cream
- 1 tablespoons vanilla extract
- 250 grams caramel-filled mini Easter eggs
- 1/2 cup brown sugar
- 60 grams unsalted butter, softened
- 1/2 cup caster sugar
- 1 egg
- 1 cup self raising flour
- 2 tablespoons cocoa
- 1/4 cup cocoa
- 1/2 cup milk
- 1 1/2 cups boiling water
- 1 cup whipped cream
- 1 tablespoons vanilla extract
- 250 grams caramel-filled mini Easter eggs
- 1/2 cup brown sugar
- Step 1 of 8Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 x 1-cup oven-proof dishes. Place on an oven tray.
- Step 2 of 8In a medium-sized bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
- Step 3 of 8Sift flour and 2 Tbsp cocoa in a small bowl.
- Step 4 of 8Using a large metal spoon, fold sifted flour and 1/4 cup cocoa into creamed mixture, alternating with milk. Fold through until just mixed.
- Step 5 of 8Spoon chocolate mixture evenly into each dish. Press half the caramel eggs into the mixture.
- Step 6 of 8In a small bowl, combine sugar and extra cocoa. Sprinkle evenly over mixture, between each dish.
- Step 7 of 8Slowly pour boiling water over the mixture in each dish and bake for 25-30 minutes.
- Step 8 of 8To serve, top each pudding with whipped cream, extra broken caramel-filled Easter eggs and sifted cocoa.
Method
- Step 1 of 8Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 x 1-cup oven-proof dishes. Place on an oven tray.
- Step 2 of 8In a medium-sized bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
- Step 3 of 8Sift flour and 2 Tbsp cocoa in a small bowl.
- Step 4 of 8Using a large metal spoon, fold sifted flour and 1/4 cup cocoa into creamed mixture, alternating with milk. Fold through until just mixed.
- Step 5 of 8Spoon chocolate mixture evenly into each dish. Press half the caramel eggs into the mixture.
- Step 6 of 8In a small bowl, combine sugar and extra cocoa. Sprinkle evenly over mixture, between each dish.
- Step 7 of 8Slowly pour boiling water over the mixture in each dish and bake for 25-30 minutes.
- Step 8 of 8To serve, top each pudding with whipped cream, extra broken caramel-filled Easter eggs and sifted cocoa.
Method
- Step 1 of 8Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 x 1-cup oven-proof dishes. Place on an oven tray.
- Step 2 of 8In a medium-sized bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
- Step 3 of 8Sift flour and 2 Tbsp cocoa in a small bowl.
- Step 4 of 8Using a large metal spoon, fold sifted flour and 1/4 cup cocoa into creamed mixture, alternating with milk. Fold through until just mixed.
- Step 5 of 8Spoon chocolate mixture evenly into each dish. Press half the caramel eggs into the mixture.
- Step 6 of 8In a small bowl, combine sugar and extra cocoa. Sprinkle evenly over mixture, between each dish.
- Step 7 of 8Slowly pour boiling water over the mixture in each dish and bake for 25-30 minutes.
- Step 8 of 8To serve, top each pudding with whipped cream, extra broken caramel-filled Easter eggs and sifted cocoa.