Slow cookers create pudding's signature gooey layer because self-saucing batter sinks while hot water poured on top rises, no stirring required.
Mini Egg Slow Cooker Pudding
Indulge in the ultimate comfort dessert with this delightful Mini Egg Slow Cooker Pudding! In just five minutes of prep time, you’ll create a luscious vanilla sponge that’s generously studded with gooey Mini Eggs, melting into a sweet, creamy treat. Perfect for satisfying your cravings, this cozy pudding will have everyone coming back for seconds!
Prep
5
min
Cook
150
min
Serves
4
people
Level
beginner
The Story
This one's a proper British bodge job—Easter confectionery smashed into America's Depression-era slow cooker puddings, a device Ohio housewives popularised in the 1970s to keep dinner cooking while they were at work. Someone in Britain then had the genius, slightly unhinged idea of lobbing a bag of Cadbury's Mini Eggs into that stoneware pot, creating a seasonal mashup that shouldn't work but absolutely does.
Regional Twist
Up in Yorkshire, bakers swap the light brown sugar for black treacle-laced muscovado, giving the sponge a darker, almost toffee-like backbone that stands up properly to the Mini Eggs' sweetness, rather than getting lost underneath it entirely.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 140 g / 2/3 cup unsalted butter (9.8 tbsp)
- 150 ml milk / 2/3 cup (5.07 fl oz)
🫙Pantry Staples(3)
- 225 g / 1 1/3 cups self raising flour (1.8 cup)
- 120 g / 2/3 cup light brown sugar (0.6 cup)
- 1 teaspoon vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- Pinch salt
📦Other(1)
- 256 g / 9 oz bag of Mini Eggs (9.04 oz)
Nutrition (per serving)
Calories
916
Protein
10g
Carbs
116g
Fat
45g
👨🍳 Instructions
- 1
Put the Mini Eggs in a resealable food bag. Level them out and with the flat end of a meat cleaver or rolling pin, work your way around hitting the eggs once or twice max just to split them open (you want them in large pieces).
- 2
Add the flour, sugar and salt to your slow cooker pot, and stir well with a balloon hand whisk, breaking up any lumps of sugar.
- 3
Melt the butter in the microwave for around 45 seconds. Then add it to the measuring jug with the milk in. Add in the vanilla essence. Pour the wet ingredients into the slow cooker, stirring as you go with the balloon whisk. Stir vigorously until no flecks of flour remain. Then add in a small handful of the Mini Eggs. Fold them through the thick batter briefly, then level out the best you can with a spatula.
- 4
Pick out around 7 larger pieces of Mini Eggs with shell on and set aside (we'll use these later to decorate). Top the batter with the remaining eggs.
- 5
Cook on high for 2 ½ hours or until the middle looks set and the edges look golden.
- 6
Once done, gently press the saved 7 Mini Egg pieces into melted chocolate areas to decorate, placing them on shell up and spacing them out across the top. Serve immediately as is or with vanilla or clotted cream ice cream. If not ready to serve, pop a tea towel just under the lid and draped over the slow cooker and leave it on the 'keep warm' setting (will stay warm for up to a hour with the slow cooker turned off also). You can reheat leftover servings in the microwave for 15-35 seconds.
- 7
Leftovers can be stored in an air-tight container or resealable food bag for up to 4 days (cook day + 3). Reheat individual servings in the microwave for 15-35 seconds before serving.
💡 Pro Tips
- ✓Crack the Mini Eggs into large 2-3 cm pieces rather than fine fragments because larger pieces maintain structural integrity during the 2.5-hour slow cook and create distinct chocolate pockets instead of dispersing into the batter.technique2-3 cm pieces
- ✓Whisk the dry flour, sugar, and salt mixture for 20-30 seconds with a balloon whisk to aerate and break up brown sugar lumps before adding wet ingredients, ensuring even hydration and preventing dense flour streaks in the final pudding.technique20-30 seconds whisking
- ✓Keep melted butter at 40-45°C when combining with milk (microwave 45 seconds achieves this) because cooler butter will cause the batter to seize and create a grainy texture rather than a smooth emulsion.ingredient40-45°C | 45 seconds microwave
- ✓Cook on high for exactly 2.5 hours because the slow cooker's moist environment requires this duration for the center to reach 82°C (where egg proteins in the sponge component fully set) while the edges hit 95°C for golden browning.timing2.5 hours high | 82-95°C internal
- ✓Press reserved Mini Eggs into warm melted chocolate (not cooled) immediately after cooking while the pudding surface is still 60-65°C so chocolate adheres through partial melting rather than sitting as a cold shell.timing60-65°C surface temperature
Share this recipe
Prep
5
min
Cook
150
min
Serves
4
people
Level
beginner
Share this recipe
Slow cookers create pudding's signature gooey layer because self-saucing batter sinks while hot water poured on top rises, no stirring required.
Mini Egg Slow Cooker Pudding
Indulge in the ultimate comfort dessert with this delightful Mini Egg Slow Cooker Pudding! In just five minutes of prep time, you’ll create a luscious vanilla sponge that’s generously studded with gooey Mini Eggs, melting into a sweet, creamy treat. Perfect for satisfying your cravings, this cozy pudding will have everyone coming back for seconds!
The Story
This one's a proper British bodge job—Easter confectionery smashed into America's Depression-era slow cooker puddings, a device Ohio housewives popularised in the 1970s to keep dinner cooking while they were at work. Someone in Britain then had the genius, slightly unhinged idea of lobbing a bag of Cadbury's Mini Eggs into that stoneware pot, creating a seasonal mashup that shouldn't work but absolutely does.
Regional Twist
Up in Yorkshire, bakers swap the light brown sugar for black treacle-laced muscovado, giving the sponge a darker, almost toffee-like backbone that stands up properly to the Mini Eggs' sweetness, rather than getting lost underneath it entirely.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 140 g / 2/3 cup unsalted butter (9.8 tbsp)
- 150 ml milk / 2/3 cup (5.07 fl oz)
🫙Pantry Staples(3)
- 225 g / 1 1/3 cups self raising flour (1.8 cup)
- 120 g / 2/3 cup light brown sugar (0.6 cup)
- 1 teaspoon vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- Pinch salt
📦Other(1)
- 256 g / 9 oz bag of Mini Eggs (9.04 oz)
Nutrition (per serving)
Calories
916
Protein
10g
Carbs
116g
Fat
45g
👨🍳 Instructions
- 1
Put the Mini Eggs in a resealable food bag. Level them out and with the flat end of a meat cleaver or rolling pin, work your way around hitting the eggs once or twice max just to split them open (you want them in large pieces).
- 2
Add the flour, sugar and salt to your slow cooker pot, and stir well with a balloon hand whisk, breaking up any lumps of sugar.
- 3
Melt the butter in the microwave for around 45 seconds. Then add it to the measuring jug with the milk in. Add in the vanilla essence. Pour the wet ingredients into the slow cooker, stirring as you go with the balloon whisk. Stir vigorously until no flecks of flour remain. Then add in a small handful of the Mini Eggs. Fold them through the thick batter briefly, then level out the best you can with a spatula.
- 4
Pick out around 7 larger pieces of Mini Eggs with shell on and set aside (we'll use these later to decorate). Top the batter with the remaining eggs.
- 5
Cook on high for 2 ½ hours or until the middle looks set and the edges look golden.
- 6
Once done, gently press the saved 7 Mini Egg pieces into melted chocolate areas to decorate, placing them on shell up and spacing them out across the top. Serve immediately as is or with vanilla or clotted cream ice cream. If not ready to serve, pop a tea towel just under the lid and draped over the slow cooker and leave it on the 'keep warm' setting (will stay warm for up to a hour with the slow cooker turned off also). You can reheat leftover servings in the microwave for 15-35 seconds.
- 7
Leftovers can be stored in an air-tight container or resealable food bag for up to 4 days (cook day + 3). Reheat individual servings in the microwave for 15-35 seconds before serving.
💡 Pro Tips
- ✓Crack the Mini Eggs into large 2-3 cm pieces rather than fine fragments because larger pieces maintain structural integrity during the 2.5-hour slow cook and create distinct chocolate pockets instead of dispersing into the batter.technique2-3 cm pieces
- ✓Whisk the dry flour, sugar, and salt mixture for 20-30 seconds with a balloon whisk to aerate and break up brown sugar lumps before adding wet ingredients, ensuring even hydration and preventing dense flour streaks in the final pudding.technique20-30 seconds whisking
- ✓Keep melted butter at 40-45°C when combining with milk (microwave 45 seconds achieves this) because cooler butter will cause the batter to seize and create a grainy texture rather than a smooth emulsion.ingredient40-45°C | 45 seconds microwave
- ✓Cook on high for exactly 2.5 hours because the slow cooker's moist environment requires this duration for the center to reach 82°C (where egg proteins in the sponge component fully set) while the edges hit 95°C for golden browning.timing2.5 hours high | 82-95°C internal
- ✓Press reserved Mini Eggs into warm melted chocolate (not cooled) immediately after cooking while the pudding surface is still 60-65°C so chocolate adheres through partial melting rather than sitting as a cold shell.timing60-65°C surface temperature