Oh my, oh my, oh my…
My love of the Cadbury creme egg knows no limits. This self saucing pudding recipe is a pure celebration of the Cadbury creme egg but you can replace with luscious chunks of dark chocolate and some pistachios for an equally decadent “more highbrow” dessert.
You can also replace the milk with soy milk or almond milk for a nuttier flavour – just be careful with almond milks, some of the sugar contents can make this dessert far too sweet.
Cadbury Creme Egg Self Saucing Pudding
Ingredients
1 cup plain flour
1 tsp baking powder
¼ cup cocoa powder
¼ cup almond meal
½ cup each brown sugar, caster sugar
75g butter, melted
1 large egg
420ml full cream milk
Cadbury creme eggs (mixture of small and large), placed in the freezer for at least 4 hours to harden (I used 1 x 135g pack mini eggs and 3 large eggs)
To serve
Icing sugar to dust
Ice cream (optional)
How to make Cadbury Creme Egg Self Saucing Pudding:
Preheat the oven to 175C. Sift the flour, baking powder, a pinch of salt and half the cocoa powder into a large bowl. Add the almond meal and half the sugars and stir to combine.
Combine the melted butter, egg and 125ml of milk in a bowl and whisk lightly with a fork. Whisk into the flour mixture until smooth and combined. Spoon the mixture into a buttered 2-litre baking dish, smoothing the top. Gently push the Cadbury Creme Eggs into the batter until just covered and set aside.
Combine the remaining sugar and cocoa powder in a bowl and scatter over the top of the pudding.
Gently pour the remaining milk over the top of the pudding. Bake for about 25- 30 minutes or until the centre springs back when pressed.
Dust with icing sugar and serve warm.
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