Creme Egg Melty Puds


Creme egg crazy and looking for new ways to get that crème egg fix?

Get experimental and give there Gooey, Oozy, chocolatey lil pud a go. If crème eggs aren’t your thing, never fear caramel eggs are here. Replace the creme egg with a Cadbury’s caramel egg instead. Why not mix and match for a pudding roulette where everyone’s a winner

Serves 4

What you need:

  • Non-stick cooking spray
  • 2 tablespoons cocoa powder
  • 8 tablespoons /1 stick unsalted butter
  • 4 ounces 60% dark chocolate chopped
  • 2 whole eggs room temperature
  • 2 egg yolks room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon instant espresso powder
  • 4 Creme eggs

What you need to do:

  1. Preheat oven to 400 degrees F.
  2. Spray four 5 ounce ramekins with non-stick spray. Dust with cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.
  3. Fill a pan with water and heat until low simmer.
  4. Set a heatproof bowl on top of the pan (make sure bowl does not touch water)
  5. Add the butter and chocolate to the bowl and stir until melted, turn off the heat.
  6. To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
  7. Pour the melted butter and chocolate slowly into the egg mix while whisking.
  8. Add the flour and in small batches, whisking in-between additions, until well combined. Stir in the espresso powder.
  9. Fill the melds half full and place a crème egg in the centre. Fill the melds so they mix covers the eggs.
  10. Bake in the centre of the oven for 10 minutes. Until the edges look cooked and the centres are sunken and look moist.
  11. Remove from oven and allow cooling for 10 minutes.
  12. To remove from the mould, turn onto a serving plate and serve immediately.