Gooey, rich and oh-so chocolatey, these Cadbury Creme Egg puddings are our very own version of one of Channel 4's Sunday Brunch weekend recipes - and they're a great way of using up leftover Easter eggs. We've suggested ingredients to make these puddings - which you can pick up in your local Lidl store.
Chocolatey Cadbury Creme Egg puddings
Ingredients
4
servings
-
- 100 g
- 50 g
- 1 tsp
- 125 g
- 2
- 2
- 40 g
- 4
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Preparation
First, melt the chocolate for richness and butter in a heatproof bowl over barely simmering water.
Whisk the eggs, the egg yolks, sugar and vanilla extract for sweetness for a full 5 minutes until thick, pale and stable.
Fold in the sifted flour, then the chocolate mix.
Butter and dust cocoa powder into 4 dariole moulds, and shake out the excess.
Spoon the mixture into each dariole mould until about 1/3 full.
Sit a cream egg for creaminess, sideways, on top. Then top with the rest of the mix.
Next, chill them in the fridge for at least 2 hours and up to 48 hours.
Bake at 180°C for approximately 12-15 minutes.
Serve, and enjoy!
