Easter Egg Self-Saucing Puddings

clock 10 minutes + 30 minutes bowl Serves 4


  • 60g unsalted butter, softened, plus extra for greasing
  • 1/2 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup self-raising flour
  • 2 Tbsp cocoa, plus 1/4 cup extra
  • 1/2 cup milk
  • 250g caramel-filled mini Easter eggs plus extra, to serve
  • 1/2 cup brown sugar
  • 1 1/2 cups boiling water
  • Whipped cream, to serve
  • Sifted cocoa, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 x 1-cup oven-proof dishes. Place on an oven tray.

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

  • 3. Sift flour and cocoa in a small bowl.

  • 4. Using a large metal spoon, fold sifted flour and cocoa into creamed mixture, alternating with milk. Fold through until just mixed.

  • 5. Spoon chocolate mixture evenly into each dish. Press half the caramel eggs into the mixture.

  • 6. In a small bowl, combine sugar and extra cocoa. Sprinkle evenly over mixture, between each dish.

  • 7. Slowly pour boiling water over the mixture in each dish and bake for 25-30 minutes.

  • 8. To serve, top each pudding with whipped cream, extra broken caramel-filled Easter eggs and sifted cocoa.

  • Tip: You can use oven-proof teacups if you don’t have small oven-proof dishes

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