Easter is officially under a month away which means it’s time to crack out the cook books and head to the supermarket to gather all the luscious ingredients to make a proper feast. To help you make the day as magical as possible, Bored of Lunch’s Nate Anthony has shared a delectable dessert you won’t want to miss out on.
In a TikTok video from February, Nate detailed his take on a slow cooker chocolate fondant pudding packed full of one of the most popular Easter treats around: Mini Eggs. His easy pudding requires minimal preparation, and enough patience to last at least two hours. A benefit to Nate’s recipe is that all of the fondant’s ingredients can be cooked all at once in the slow cooker, and it can be prepared ahead of time.
In the video, Nate said: “This is the easiest cake batter you’ll ever make and it only has six ingredients.”
Nate’s video has been viewed 140,400 times, receiving 1,950 likes and 22 comments.
Michelle said: “It’s worth the calories. Just had it for pudding. Thanks for the great recipe.”
Lucy commented: “I neeed to make this!!! Thank you so much for these amazing recipes!!!”
Abi wrote: “So is it the terrys one from Xmas but with mini eggs? Made the terrys one for Xmas and ended having to make it again last month cuz my partner really wanted it again.”
So if you’re looking for a new pudding to try for your Easter Sunday feast, this is what you’ll need.
Slow cooker Mini Egg Chocolate Fondant
Ingredients
- 100g butter, melted
- 150g soft light brown sugar
- 4 eggs, beaten
- 250g self-raising flour
- 20g cocoa powder
- x2 bags of mini eggs (160g)
- For the chocolate sauce
- 275ml boiling water
- 60g chocolate
- 150g brown sugar
To serve
- Vanilla Ice Cream
- More mini eggs
Method
Grease your slow cooker with some butter then melt 100 grams of butter in the microwave for one minute and set aside.
Sift your flour and cocoa powder into a large bowl, and add 150g of your brown sugar, four eggs and 100g melted butter. Mix using whisk until well combined.
Add three to four tablespoons of water to help loosen the consistency. Transfer the mixture to the slow cooker and add one bag of mini eggs inside the mixture.
Melt 60g of chocolate and mix with 150g of brown sugar and 280ml of boiling water in a jug.
Pour the chocolate liquid all over the cake, cover the slow cooker with a clean tea towel and place on the lid, and cook on high for two hours or low for four hours.
Add one to two bags of crushed mini eggs to the top of the fondant for decoration and get stuck in.