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Soft-centred chocolate Easter egg puddings

  • 0:20 Prep
  • 0:15 Cook
  • 6 Servings


  • 125g dark chocolate, chopped
  • 150g butter, chopped
  • 3 eggs
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup plain flour
  • 1/3 cup self-raising flour
  • 1 tablespoon cocoa powder
  • 6 small caramel-filled Easter eggs
  • Pouring cream, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease six 125ml (1/2 cup-capacity) ovenproof dishes or pudding moulds.
  • 2
    Place chocolate and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes.
  • 3
    Using an electric mixer, beat eggs and sugar until light and fluffy. Transfer mixture to a bowl. Fold in sifted flours, cocoa and chocolate mixture.
  • 4
    Spoon mixture into moulds. Press 1 Easter egg into the centre of each pudding. Bake for 10 to 12 minutes or until firm around edges (puddings will be soft in the centre – see note). Invert puddings onto plates. Serve with cream.

Source: taste.com.au


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