This Mini Egg Slow Cooker Pudding is essentially a vanilla sponge with Mini Eggs baked in. Some of the Mini Eggs go all melty and others stay pretty much in their usual form, so you can still tell what they are. I use light brown sugar instead of white for caramelised notes, plus this pudding just happens to be egg-free and only uses a handful of ingredients. And did I mention it can be prepped in just 5 minutes?!
And you don't need to be a baker to make this Mini Egg Slow Cooker Pudding, it honestly requires little effort or skill. Served warm on it's own, or with vanilla ice cream - if you're looking for a cosy pudding this Easter, this is the only recipe you need.
Watch the Recipe Video
FAQ's for my Mini Egg Slow Cooker Pudding
This Mini Egg Slow Cooker Pudding recipe is simple and uses minimal ingredients:
- Self-raising flour
- Light brown sugar which will give the sponge a lovely caramelised flavour.
- Milk. I use semi-skimmed milk (half fat) but skimmed or full fat will work too.
- Unsalted butter. You'll be melting it in the microwave so it doesn't need to be softened like for most recipes.
- Vanilla extract. I always recommend you go for a good quality one, I use Nielsen-Massey.
- Mini Eggs. I use a 265g bag, but if you can't find that size bag, they come in lots of different sizes and you can go for two smaller bags instead. It's also fine to use a different brand of mini chocolate eggs.
You could actually use any milk chocolate for to put into this slow cooker vanilla sponge pudding. I would choose your favourite chocolate bar and then chop it up into chunks. Go for the same weight of chocolate. You can also use any brand of mini milk chocolate eggs, doesn't have to be Cadbury's. I wouldn't recommend using chocolate chips as the pieces will be too small.
It shouldn't do. I have a 3.5ltr slow cooker, but if you have a larger one it should just be taller, but around the same width so that will be fine. If you have a compact one that's around 1.5ltrs, that will have an impact on the pudding as it will be very deep.
It should be served warm, either shortly after it's cooked or with leftover servings reheated in the microwave briefly. You can serve it as is or with vanilla or clotted cream ice cream.
You can store Mini Egg Slow Cooker Pudding leftovers in an air-tight container or resealable food bag for up to 4 days (cook day + 3). Reheat individual servings in the microwave for 15-35 seconds before serving.
For more on food safety read here >
This pudding is suitable for those on an egg-free diet and vegetarians. For those on a peanut or nut allergy, check the allergy warnings on the pack of the chocolate eggs to ensure they don't contain nuts.
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Mini Egg Slow Cooker Pudding
Special Equipment
- Slow cooker / Crockpot
Ingredients
- 225 g self raising flour
- 120 g light brown sugar
- Pinch salt
- 150 ml milk
- 140 g unsalted butter
- 1 teaspoon vanilla essence
- 256 g bag of Mini Eggs
Instructions
- Put the Mini Eggs in a resealable food bag. Level them out and with the flat end of a meat cleaver or rolling pin, work your way around hitting the eggs once or twice max just to split them open (you want them in large pieces).
- Add the flour, sugar and salt to your slow cooker pot, and stir well with a balloon hand whisk, breaking up any lumps of sugar.
- Melt the butter in the microwave for around 45 seconds. Then add it to the measuring jug with the milk in. Add in the vanilla essence. Pour the wet ingredients into the slow cooker, stirring as you go with the balloon whisk. Stir vigorously until no flecks of flour remain. Then add in a small handful of the Mini Eggs. Fold them through the thick batter briefly, then level out the best you can with a spatula.
- Pick out around 7 larger pieces of Mini Eggs with shell on and set aside (we'll use these later to decorate). Top the batter with the remaining eggs.
- Cook on high for 2 ½ hours or until the middle looks set and the edges look golden.
- Once done, gently press the saved 7 Mini Egg pieces into melted chocolate areas to decorate, placing them on shell up and spacing them out across the top. Serve immediately as is or with vanilla or clotted cream ice cream. If not ready to serve, pop a tea towel just under the lid and draped over the slow cooker and leave it on the 'keep warm' setting (will stay warm for up to a hour with the slow cooker turned off also). You can reheat leftover servings in the microwave for 15-35 seconds.
STORAGE
Nutrition
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