Created by Cosmopolitan in collaboration with Good HouseKeeping
A lover of Cadbury’s Creme Eggs, when I bumped into this recipe over the internet I had to make it and share it with you! Now you know what to do with your creme eggs if you have extras!
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Jot it down:
100 g (3 ½oz) unsalted butter, chopped, plus extra for greasing
Cocoa powder, to dust
125 g (4oz) dark chocolate (70% cocoa solids), chopped
2 medium eggs, plus 2 medium egg yolks
40 g (1 ½oz) caster sugar
40 g (1 ½oz) plain flour
4 Cadbury Creme Eggs
Preheat oven to 200°C (180°C fan) mark 6. Grease four x 175ml (6fl oz) dariole moulds or ramekins generously. Put a teaspoon of cocoa powder in each mould, then turn it to coat the inside completely; tap out excess.
Melt the plain chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Leave to cool for 5min.
Put the whole eggs, egg yolks and caster sugar into a large bowl and whisk with an electric whisk for 5-6min until moussey and thick. Sift the flour over the mixture, then gently fold it in until no lumps of flour remain. Next, fold in the cooled chocolate mixture (it will thicken slightly). Spoon into the prepared moulds until a third full, then gently lay a Creme Egg sideways onto the chocolate mixture, cover the eggs with the remaining mixture.
Put the ramekins on to a baking sheet, turn down oven to 180°C (160° fan) mark 4, and bake the puddings for 12-14mins or until slightly risen and firm to the touch. Don’t worry about the dimples in the top – this is where the Creme Egg is! Carefully turn out on to plates and serve immediately. GH TIP Make up to step 3 up to 48hrs ahead, cover with clingfilm and refrigerate. To finish, bake at 200°C (180°C fan) mark 6 for 12-14mins. Turn out onto plates and serve immediately!
You don’t have to be nervous about getting the timings for these melt-in-the-middle puddings spot on, as the Crème Eggs give them their gooey interior!
It is as simple as that.