If you’re a Crème egg fan, you MUST make this slow cooker crème egg chocolate pudding! Keep reading for an easy step-by-step guide on how to make this easy Easter chocolate dessert.
Don’t have a slow cooker? Don’t fret – I’ll tell you how to make it in the oven instead!
the easiest easter dessert
I love an simple, low effort dessert and this recipe is as easy as it gets. Apart from unwrapping a Creme egg and sticking it in your mouth, of course.
How about a sticky, gooey chocolate pudding topped with melting Cadbury Creme eggs? It’s pretty special. A Creme egg brownie is always a popular choice for Easter time, but I thought I would try something a little different.
Love Creme eggs? Try my Creme egg stuffed cookie recipe!
This easy Creme egg chocolate pudding is made in the slow cooker for an effortless but decadent Easter dessert. The recipe is based on my slow cooker self saucing chocolate pudding recipe.
If you’ve never tried a self saucing pudding before, it’s a chocolate sponge cake with a hidden layer of thick chocolate sauce on the bottom. As you can imagine, it’s heavenly!
It’s made with basic storecupboard ingredients, so if you already have the baking supplies to hand, you’ll probably only need to buy the creme eggs.
ingredients
- Self Raising flour helps the sponge to rise
- baking powder
- cocoa powder
- salt to enhance the flavours
- caster sugar
- flavourless oil, such as sunflower or vegetable. You could also use melted butter
- three large eggs
- vanilla extract
- whole or semi skimmed milk
- an 100g bar of milk chocolate – the Cadbury creme egg chocolate would be perfect for this recipe, but a regular bar of chocolate is just fine
- soft light brown sugar, cocoa powder and freshly boiled water for the “sauce”
- 5-6 frozen Cadbury creme eggs
instructions
In a hurry? Keep scrolling to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
Step one – preheat the slow cooker and generously grease the bowl with butter. If you haven’t done it already, get your Creme eggs in the freezer pronto!
Step two – Place all the dry ingredients – the flour, baking powder, cocoa powder and salt – in a large mixing bowl and stir to combine.
Step three – place the sugar, eggs, milk and vanilla extract in a separate bowl and using a whisk or fork, mix until well combined.
Step four – pour the wet ingredients over the bowl of dry ingredients and stir until you have a smooth batter. Don’t over mix. Fold in the chopped chocolate.
Step five – To make the “sauce” mix together the cocoa powder, brown sugar and boiling water until smoooth.
Step six – scrape the chocolate batter into the buttered slow cooker bowl. Pour over the sugar/cocoa powder mixture. It’s going to look like a mess, but it’s fine!
step seven – Cover with the lid and cook on HIGH for around 1 1/2 hours or until the pudding has risen.
Step eight – Top with halved creme eggs, cover and cook for a further 20 minutes or until the creme eggs are beginning to soften into the chocolate sponge.
why do i need to use frozen creme eggs?
It’s best to use frozen creme eggs because they will hold their shape in the heat of the slow cooker. You’ll need to use a serrated knife to cut the frozen eggs in half.
i don’t like creme eggs – can i use different chocolate?
Sure! If Creme eggs aren’t your thing, you can use Caramel eggs or mini eggs instead.
serving suggestions
There’s just something about warm, molten chocolate pudding and ice cream. I like vanilla ice cream with this recipe, but Creme egg ice cream would be even better!
You could also serve it with whipped double cream or creme fraiche.
can i make this recipe in the oven?
Yes. If you don’t have a slow cooker, this chocolate pudding can easily be made in an oven. You’ll need a fairly deep baking dish deep enough to fit the batter and the liquid. Don’t use a springform baking tin – the liquid will pour out the bottom!
The pudding will take about 30-40 minutes to bake in a moderate (180C/160Fan) oven. Top with the creme eggs during the last 15 minutes of baking time.
more easter desserts to try
- no bake mini egg cheesecake
- no bake Easter cheesecake
- no bake chocolate Easter fridge cake
- mini egg cookies
- Cadbury caramel egg brownies
- Cadbury creme egg cupcakes
Slow cooker Creme Egg Chocolate Pudding
This slow cooker Creme egg chocolate pudding is a Creme egg lovers idea of heaven! Rich chocolate sponge topped with melting Creme eggs and a delicious chocolate sauce surprise on the bottom.
Ingredients
- 225g self raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 75g cocoa powder
- 100ml vegetable or sunflower oil (or melted butter)
- 175g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150ml whole or semi skimmed milk
- 100g milk chocolate, chopped into chunks (if you can find it, the creme egg chocolate bar would be perfect)
- 5-6 frozen Cadbury creme eggs
- FOR THE "SAUCE"
- 180G soft light brown sugar
- 50g cocoa powder
- 300ml just boiled water
Instructions
- Preheat the slow cooker and grease the bowl generously with butter.
- Place the flour, baking powder, cocoa powder and salt in a large mixing bowl and stir to combine.
- Place the oil or melted butter, caster sugar, eggs, vanilla extract and milk in a separate bowl or jug. Using a whisk or fork, stir until well combined.
- Pour the wet ingredients over the bowl of dry ingredients. Using a wooden spoon, stir until you have a smooth batter. Don't overmix. Fold in the bar of chopped chocolate.
- Scrape the batter into the greased slow cooker bowl. Cover and cook on HIGH for about 1 1/2 hours or until the pudding looks well risen.
- Open the lid, topped with the halved creme eggs, cover again and cook for a further 20-30 minutes or until the eggs are beginning to soften into the chocolate sponge.
- Serve the pudding warm with vanilla ice cream or whipped cream.
Notes
As you can imagine, this chocolate pudding is very rich. A little goes a long way! Serving it with vanilla ice cream or creme fraiche cuts through the richness.
If you aren't a fan of Creme eggs, why not try Cadbury caramel eggs or even mini eggs instead?
Any leftover chocolate pudding should be stored in the fridge. You can eat it cold or heat it in the microwave for 2-3 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 582Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 633mgCarbohydrates: 103gFiber: 5gSugar: 67gProtein: 11g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.