Yes, it's a Cadbury Creme Egg Pudding


Am I disgusting. I’m entirely sure of it. But my love of the Cadbury cream egg knows no limits. They only come out for a few brief and wonderful months a year and Easter (in my mind) seems to be an entirely justifiable period of gluttony, one involving an almost pure subsistence on chocolate. There's something about Easter eggs that has people craving a taste of childhood and I am no different, becoming my own crack team of eggsperts, blindly unwrapping bits of foil and testing with glee. This dessert is a pure celebration of the Cadbury cream egg however if supermarket aisle confectionery is not for you, replace with luscious chunks of dark chocolate and some pistachios for an equally decadent “more high brow” 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.

Self -Saucing Chocolate and Cadbury Cream Egg Pudding



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 cream 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)


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 cream 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.