How to make a Cadbury Creme Egg sponge pudding. This recipe is perfect for Easter because of the eggs but makes a delicious dessert all year round too! (Or whenever you see Creme Eggs on sale!)
Here’s how to make this delicious indulgent pudding for Easter – it’s great served with ice cream or just on its own. I used my Pampered Chef Single Servings Stone to bake the mixture but you can use individual pudding basins. Just ensure that they have the depth to take a Creme Egg and the cake mixture!
4 Cadbury’s Creme Eggs
225g Self raising flour
1Tsp Baking powder
150g Caster Sugar
90ml Olive oil
2Tsp Vanilla extract
Preheat oven to 180 degrees.
Sift the flour and baking powder into a bowl. Add the sugar and mix together.
Whisk the milk, oil, egg and vanilla in a separate bowl.
Then add the dry ingredients into the wet and mix well. Don’t worry too much about any little lumps but get it as smooth as you can.
Pour the mixture into the Single Servings Pan to about half way.
Then, unwrap a Cadbury’s Creme Egg and add one into each basin.
After that, fill up the rest of the basin with mixture.
If you use individual pudding basins then make sure you grease the tins before adding mixture. You do not need to do this with the Pampered Chef stoneware.
Bake in the oven for about 25 minutes until the sponge is springy to touch.
Allow to cool for 5 minutes then remove the puddings, serve with ice cream or on its own and enjoy!
The Creme Eggs are heavy so they sink to the bottom of the puddings, so if you tip the pudding onto your serving plate then the Creme Egg cascades over the pudding like a volcano!
Here’s a close up of the Creme Egg inside…
Easter is just over a week away and this is an easy recipe idea. I hope you enjoy this pudding and Happy Easter!