You don't have to be nervous about getting the timings for these melt-in-the-middle puddings spot on, as the Creme Eggs give them their gooey interior.
It doesn't get much more decadent than this recipe! We've given the traditional chocolate fondant an Easter twist, with an oozing Creme Egg centre. If you've got a sweet tooth, this is sure to become one of your favourite treats.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
658
Ingredients
100g
unsalted butter, chopped, plus extra for greasing
cocoa powder, to dust
125g
dark chocolate (70% cocoa solids), chopped
2
medium eggs, plus 2 medium egg yolks
40g
caster sugar
40g
plain flour
4
Cadbury Creme Eggs
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Grease four x 175ml 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.
Step 2
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.
Step 3
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.
Step 4
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
