Self-saucing Easter egg choc pudding

Tucking lots of small caramel Easter eggs into Nici Wickes' self-saucing chocolate pudding recipe, so that they soften and melt as it cooks, makes this one glorious dessert

By Nici Wickes
  • 45 mins cooking
  • Serves 6
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 150 gram plain flour
  • 2 teaspoon baking powder
  • 3 tablespoon quality cocoa
  • 1/2 cup brown sugar, loosely packed
  • 50 millilitre strong espresso coffee
  • 150 millilitre milk
  • 1 large egg, lightly beaten
  • 75 gram butter, melted
  • vanilla bean ice cream, to serve
  • 3 tablespoon brown sugar
  • 2 tablespoon cocoa
  • 300 millilitre boiling water
  • 9 - 12 small caramel-filled choc Easter eggs


  • 1
    Preheat oven to 180°C. Grease a 20cm round (or 20cm x 13cm) oven-proof dish.
  • 2
    Sift the flour, baking powder and cocoa into a bowl. Add the sugar and stir to combine.
  • 3
    Add the coffee, milk, egg and butter, then stir to combine to a smooth batter. Pour into the oven-proof dish.
  • 4
    For the topping, mix together the brown sugar and cocoa, then sprinkle over the batter. Carefully pour over the boiling water. Stud the top of the pudding with caramel eggs, pushing slightly into the batter.
  • 5
    Place the dish on a tray (to catch any overflow) and bake for 40-45 minutes or until the top has risen, the sponge is cooked through and the sauce below bubbles up through the pudding.
  • 6
    Serve hot with vanilla bean ice cream.

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