Name: Choc caramel Easter egg self-saucing puddings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 60 gram unsalted butter; 1/2 cup caster sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup self-raising flour; 2 tablespoon cocoa, plus ¼ cup extra; 1/2 cup milk; 2 x 125g packets caramel Easter eggs; 1/2 cup brown sugar; 1 1/2 cup boiling water; whipped cream, sifted cocoa to serve

Choc caramel Easter egg self-saucing puddings

Give self-saucing pudding a festive twist with this indulgent recipe. Chocolate caramel Easter eggs are the key to giving these puddings their gooey, molten pockets

Serves 4

Prep

10M

Cook

30M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

60 gram unsalted butter

1/2 cup caster sugar

1 egg

1 teaspoon vanilla extract

1 cup self-raising flour

2 tablespoon cocoa, plus ¼ cup extra

1/2 cup milk

2 x 125g packets caramel Easter eggs

1/2 cup brown sugar

1 1/2 cup boiling water

whipped cream, sifted cocoa to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup oven-proof dishes. Place on an oven tray.

2.In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.

3.Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk.

4.Spoon chocolate mixture into a dish. Press half the caramel eggs into the batter. In a small bowl, combine brown sugar and extra cocoa. Sprinkle evenly over batter.

5.Slowly pour boiling water over top of mix. Bake for 25-30 minutes. Serve warm with whipped cream, extra broken caramel eggs and dusted with cocoa.

Jennene Plummer