Choc caramel Easter egg self-saucing puddings
Give self-saucing pudding a festive twist with this indulgent recipe. Chocolate caramel Easter eggs are the key to giving these puddings their gooey, molten pockets
Apr 20, 2017 1:21am- Serves 4
- 10 mins preparation
- 30 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
- 60 gram unsalted butter
- 1/2 cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- 2 tablespoon cocoa, plus ¼ cup extra
- 1/2 cup milk
- 2 x 125g packets caramel Easter eggs
- 1/2 cup brown sugar
- 1 1/2 cup boiling water
- whipped cream, sifted cocoa to serve
method
- 1
Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup oven-proof dishes. Place on an oven tray.
- 2
In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
- 3
Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk.
- 4
Spoon chocolate mixture into a dish. Press half the caramel eggs into the batter. In a small bowl, combine brown sugar and extra cocoa. Sprinkle evenly over batter.
- 5
Slowly pour boiling water over top of mix. Bake for 25-30 minutes. Serve warm with whipped cream, extra broken caramel eggs and dusted with cocoa.