Easter Ideas - Taming Twins

Easter Mini Cheesecakes {No Bake}

Sarah Rossi — Tue, 23 Mar 2021 10:30:40 +0000

Want to serve up an impressive dessert at Easter but without the faff? These Easter Mini Cheesecakes with Cadbury’s Mini Eggs are a fantastic shortcut pudding – without any baking!

I know so many of you love my Mini Egg Cheesecake at Easter, but if you’d like an even simpler way to serve up dessert, these individual Mini Easter Cheesecakes are a total winner.

They mix up in about 10 minutes, you can make them ahead to save you time in the kitchen on a busy Easter feasting weekend (or any time, in fact!)

Don’t get me wrong, I love a full blown No Bake Cheesecake, but these are a rough-and-ready shortcut version, meaning you don’t have to worry too much about being precise, decorating, slicing, removing it from a tin or leaving time to serve up.

Why you’ll love this Mini Cheesecakes recipe

Easy to scale up or down for more people

No fancy equipment or baking skills required

No worries about slicing or being neat!

Easter Mini Cheesecakes Ingredients

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well
Cadbury’s Mini Eggs – For filling and decoration
Double cream – See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Lemon – Juice only

How to make Mini Cheesecakes for Easter

Crush the biscuits until they look like lumpy sand and mix with the melted butter, then share between the dishes/tumblers you’re using.
Roughly crush up the Mini Eggs then make the cream mixture with the whipped cream, icing sugar, cream cheese and lemon juice, along with some Mini Eggs, according to the recipe below.
Put half of the cream mixture on top of the biscuit base and more Mini Eggs.
Top with the remaining cheesecake mixture and Mini Eggs. Chill until you are ready to serve.

Substitutions

To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Storing

Store the cheesecakes covered in the fridge for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if they’ve had time to chill overnight.

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

Top Tips

Cream consistency

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the Mini Cheesecakes will be sloppy, too stiff and too dense.

Glasses to serve

I use tumblers to serve these in because they look pretty and you can see the cheesecake layers. You could even use a wine or martini glass if you’re feeling fancy.

MOre Easy Easter Desserts…

Easter Ideas

Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}

Sweet Things

Perfect Creme Egg Brownies

Desserts

Hot Cross Bun Bread and Butter Pudding

Easter Ideas

Easter Chocolate Cake

FAQs

How do I crush the Mini Eggs?

I bash them with the bottom of a mug!

Help! My cheesecakes aren’t setting properly.

If the cream is too runny, it’s probably because it wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easter Mini Cheesecakes {No Bake}

You need these Easter Mini Cheesecakes on your Easter menu! They're an impressive dessert with zero faff. Mixed up in just 10 minutes, no baking, totally delicious.

Course Dessert

Cuisine Family Food

Prep Time 10

Total Time 10

Servings People

Calories 930kcal

Author Sarah Rossi

Ingredients

150 g Digestive biscuits
75 g Butter Unsalted, melted
300 g Mini Cadbury’s Mini Eggs
300 ml Double cream Whipped to soft peaks
50 g Icing sugar
300 g Cream cheese See notes
2 tsp Lemon juice

Metric – Imperial

Instructions

Crush the biscuits until they look like lumpy sand and mix with the melted butter.
Put the mixture into the bottom of 4 tumbler-sized glasses.
Roughly crush the Mini Eggs.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top.
Chill until you are ready to serve.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

Nutrition

The post Easter Mini Cheesecakes {No Bake} appeared first on Taming Twins.

Parmentier Potatoes {with Garlic and Herbs}

Sarah Rossi — Thu, 25 Mar 2021 10:30:31 +0000

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.

Say hello to your new favourite potato side dish – Parmentier Potatoes. Crunchy, crispy, and smothered with fresh herbs and garlic.

This potato dish is normally made by carefully parboiling potatoes and then cooking again in oil. As I am ALWAYS looking for a shortcut, I make these without boiling the potatoes.

They perhaps look a little more ‘rugged’ than some versions, but what they lack in finesse they make up for in ease and taste.

Hope you love them as much as we do!

Why you’ll love this Parmentier Potatoes recipe

So easy to make, no special equipment needed

Perfect side dish for so many dishes

Makes your regular potatoes feel fancy!

About These Potatoes

These little cubed potatoes would taste like little roast potatoes if it wasn’t for the addition of herbs, so they’re pretty simple but I think they’re just a bit more impressive for meals that are a little special, or for when you fancy something a bit different.

They’re also a great alternative to mash in summer.

The name comes from the French pharmacist Antoine-Augustin Parmentier, who championed potatoes as a nutritious source of food in the 1700s after eating them as a prisoner during the Seven Years’ War.

Before that it was thought potatoes were not fit for human consumption and caused leprosy and other diseases!

Parmentier Potatoes ingredients Notes

Potatoes – See below for which kind
Garlic – Fresh or jarred is OK
Rosemary and thyme – Using fresh herbs for this recipe is best if you can
Oil – I like to use olive oil for a little light flavour in this dish
Don’t forget – You’ll need to season well with salt and freshly ground black pepper for these potatoes

How to make Parmentier Potatoes

1. Switch the oven on and put the baking sheet with the oil on into the oven. Peel and cut your potatoes into cubes. Dry the cubes of potato. When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the oil.

2. Return to the oven until they are beginning to turn golden all over. Shuffle the potatoes around a couple of times during this cooking time. Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes. (Timings as per the recipe below.)

Substitutions

Herbs – I like to use fresh herbs for this recipe as they give SO much flavour, but if you only have dried then you can use this instead. Each tablespoon of fresh is the equivalent of 3g in weight – use a TEASPOON of each instead of a tablespoon of fresh

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat in the oven, covered in foil, before serving.

In the freezer Just like I suggest with my Roast Potato recipe, these potatoes freeze well, both before they’re cooked or after. Great for preparing in advance!

Type of potatoes

Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.

Find out more about which kind of potato is good for what on the Love Potatoes website.

More potato recipes…

Side Dishes

Boulangère Potatoes

Side Dishes

Easiest Ever Homemade Oven Chips

Side Dishes

Air Fryer Baked Potatoes {The Ultimate Guide!}

Side Dishes

Potato Wedges {Air Fryer or Oven Method}

FAQs

How do you cube potatoes in Parmentier style?

After you have peeled the potato, slice the potatoes lengthways, about 2 cm apart. Then slice each piece lengthways and widthways again to make cubes.

Do I really not need to par boil the potatoes?

Nope! You can and they will be a neater shape and more uniform in colour (depending on your oven), but honestly, I’m such a fan of cutting out any unnecessary steps. They still taste totally delicious.

What should I serve Parmentier Potatoes with?

There are so many choices! But for a special meal you could go for Slow Cooker Lamb or Slow Roasted Shoulder of Lamb, Slow Cooker Roast Beef or Slow Cooker Salmon.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Crunchy Parmentier Potatoes {with Garlic and Herbs}

These crunchy Parmentier Potatoes and so easy to make. Baked until golden and drenched in garlic and herbs.

Course Side Dish

Cuisine Family Food

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 243kcal

Author Sarah Rossi

Ingredients

2 tbsp Olive oil See notes
1 kg Potatoes
3 Cloves of garlic Peeled and chopped
1 tbsp Fresh rosemary Finely chopped. See notes
1 tbsp Fresh thyme Finely chopped. See notes
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Switch the oven on to 200C and put the baking sheet with the oil on into the oven.
Peel and cut your potatoes into cubes. Dry the cubes of potato.
When the oven has reached temperature, bring out the tray of hot oil and carefully put in the potato cubes and cover in the oil.
Return to the oven for 40 – 50 minutes until they are beginning to turn golden all over. Shuffle the potatoes around a couple of times during this cooking time.
Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5 minutes.

Optional: To cook in an Air Fryer

Peel and cut your potatoes into cubes. Dry the cubes of potato.
Put the potato cubes into the Air Fryer and cover in the oil. Bake at 200c for 20 minutes.
Shake vigorously halfway through the cooking time.
Add the garlic, rosemary, thyme and salt and pepper to the potatoes and cook for another 5-10 minutes, until the potatoes are golden brown.

Notes

Oil: If you’re NOT using a non-stick baking tray (or if you’re not using reusable baking paper) you may need an additional tablespoon of oil

Herbs: I like to use fresh herbs for this recipe as they give SO much flavour, but if you only have dried then you can use this instead. Each tablespoon of fresh is the equivalent of 3g in weight – use a TEASPOON of each instead of a tablespoon of fresh

Freezing: These potatoes freeze well, both before they’re cooked or after. Great for preparing in advance!

Potatoes: Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out

How to cut potatoes into cubes: After you have peeled the potato, slice the potatoes lengthways, about 2cm apart. Then slice each piece lengthways and widthways again to make cubes

Nutrition

The post Parmentier Potatoes {with Garlic and Herbs} appeared first on Taming Twins.

Mini Egg Cheesecake

Sarah Rossi — Thu, 06 Apr 2017 18:30:52 +0000

This is the easiest ever No Bake Mini Egg Cheesecake recipe! It’s packed with our favourite crunchy Cadbury’s Mini Eggs, and has a crumbly biscuit base and creamy middle for a divine but oh-so-simple Easter dessert.

Oh hello Easter desserts, let me count the ways I love you…

The perfection that is a no-bake cheesecake is a non-brainer for me. You can easily whip up a make-ahead dessert that wows your guests, tastes delicious and is unbelievably easy to make.

And, even better, we can tailor my tried-and-tested cheesecake recipes (which have been perfected over the years) to any occasion, time of year or celebration.

We have Chocolate Orange and Baileys Cheesecakes for Christmas, Strawberry for summer, Biscoff, Vanilla and White Chocolate for any time, and THIS delicious Mini Egg Cheesecake for Easter!

Why you’ll love this Easter Cheesecake recipe

No baking skills required – easy for beginners!

Impressive and SO delicious

Ideal for making ahead of time

Sarah’s Notes

Did I tell you that I didn’t even really like cheesecake before the infamous Creme Egg No Bake Cheesecake?

I was never too keen on the texture, until I fiddled with the recipes I’d tried before and came up with my own. It was suddenly lighter and fresher, more cream, a bit less cheese, and definitely not baked.

While my Creme Egg Cheesecake has always been a hit, there are people out there who don’t like Creme Eggs (yes, really!), so I wanted to offer another Easter alternative if you’re hosting at this time of year.

This foolproof recipe with Mini Eggs has all the tips and tricks you need to make your very own showstopper of an Easter dessert.

Mini Egg Cheesecake Ingredients

For the base:

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well

For the cheesecake:

Cadbury’s Mini Eggs – For filling and decoration
Double cream -See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Lemon – Juice only

How to make Mini Egg Cheesecake

Mix together the crushed biscuits and melted butter. Press the mixture into a tin and pop into the fridge to chill.
Chop the Mini Eggs in half and whip your cream. Combine with your icing sugar, cream cheese, lemon juice.
Add the mixture to the base that’s been in the fridge. Refrigerate as per the recipe below.
Remove from the tin (see tips below), then top with the remaining whipped cream and Mini Eggs to decorate.

Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).

Substitutions

To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen?

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Top Tips

CHEESECAKE CONSISTENCY

It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. This will depend on how you’ve whipped your cream. See notes below.

WHIPPING CREAM

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.

ICING SUGAR

Do sift the icing sugar. It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!)

REMOVING THE NO BAKE CHEESECAKE FROM THE TIN

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

FAQs

Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Help! My cheesecake isn’t set properly.

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Do you have any more homemade Easter treats?

I have SO many! These ones make fantastic gifts or for when you’re entertaining – Easter Rocky Road, Mini Egg Fudge, Mini Egg Rice Krispies and Creme Egg Brownies.

If it’s dessert you’re after, try out my Slow Cooker Mini Egg Chocolate Pudding or my Slow Cooker Hot Cross Bun Bread & Butter Pudding!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Mini Egg Cheesecake {Best Ever Recipe!}

This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.

Course Dessert

Cuisine Family Food

Prep Time 15

Chilling time: 3

Total Time 3 15

Servings People

Calories 554kcal

Author Sarah Rossi

Ingredients

280 g Digestive biscuits
140 g Butter Unsalted, melted
360 g Cadbury's Mini Eggs Plus 270g to decorate (about 7 small bags in total)
600 ml Double cream
140 g Icing sugar Sifted
2 x 280g tubs of Philadelphia Cream Cheese Full fat
Juice of half a lemon

Metric – Imperial

Instructions

Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy.)
Mix with the melted butter and press into your 7″ tin.
Chop the 360g/13oz of the Mini Eggs in half.
Whip the cream until it forms soft peaks (I use an electric whisk for this) – remove approx 3 desserts spoons of cream and pop into a bowl in the fridge (you will need this to decorate the cheesecake).
Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 3 hours or, even better, overnight.
Use my knife tip to remove the cheesecake from the tin (see notes).
Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
Share and enjoy!

Notes

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave. This is the equivalent of 1 and 1/4 sticks in the US.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove the cheesecake.

Nutrition

The post Mini Egg Cheesecake appeared first on Taming Twins.

Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}

Sarah Rossi — Thu, 07 Mar 2024 10:30:00 +0000

This Mini Egg Easter Pudding is your answer to a convenient but delicious dessert for a family gathering. The magic that is a slow cooker chocolate pudding.. Complete with its own chocolate sauce made all in one dish!

If you’re looking to celebrate with food (aren’t I always?), add this to your Easter lunch meal plan to wow your diners with.

Hands off desserts are one of life’s little saviours, and this Easter Pudding has (Easter) bells on because it’s just so impressive.

Why you’ll love this Chocolate Easter Pudding recipe

Slow cooker frees your time and oven

Chocolatey Easter deliciousness

Seasonal, celebratory, a bit special

Sarah’s Notes

After the success of my Slow Cooker Chocolate Orange Pudding recipe, I wanted to make an Easter version.

Just like Christmas, Easter is a time for gathering and celebrating with loved ones over the dinner table – so that means we need a few shortcuts so us cooks can enjoy ourselves too.

I wanted to use Mini Eggs for this Easter pudding because they’re my favourite. They’re also firm and crunchy, which is a nice contrast with the gooey sponge.

They look spring-like and colourful too, so in keeping with the time of year!

More easy Easter treats to serve up…

Easter Ideas

Easter Rocky Road {Easiest Ever Recipe!}

Desserts

Hot Cross Bun Bread and Butter Pudding

Easter Ideas

Mini Egg Cheesecake

Sweet Things

Perfect Creme Egg Brownies

SLOW COOKER Easter PUDDING INGREDIENTS

Butter – You can use salted or unsalted for this. You’ll need a small amount for greasing the slow cooker pan and some for melting with the pudding mixture
Milk – Whole or semi-skimmed is fine
Rest of pudding mixture ingredients – Self-raising flour, soft light brown sugar, cocoa powder, baking powder and eggs
Mini eggs – You will need to place half of the amount in the slow cooker at the start of cooking, and the rest just before the end
For the topping – Add more soft light brown sugar, cocoa powder and boiling water over the mixture before cooking

How to make Easter pudding

1. Mix all of the sponge pudding ingredients together until smooth.

2. Put into the greased slow cooker and smooth out. Add half of the mini eggs on top of the mixture.

3. Mix the sugar and cocoa powder for the topping in another bowl.

4. Sprinkle this evenly over the top of the cake batter.

5. Carefully pour over the boiling water (it will look a bit odd but it’s OK!)

6. Put the lid on the slow cooker and cook as per the recipe below, until the cake is firm in the middle. About 30 minutes before the cake is cooked add the remaining mini eggs on top.

Leftovers

In the fridge You can keep leftovers of this recipe in the fridge for 3 days. Reheat fully in the microwave before serving.

Top Tips

Keep the faith!

The pudding might look a bit strange when you’re adding your ingredients and the water goes in, but keep the faith! It will all come together.

Similarly, it might seem like it’s too watery when it’s cooked initially, but it will start to firm up as it cools down.

You will need to keep an eye on it to tell when it’s ready – make sure you don’t over cook it.

Lining the pan

If your slow cooker is the ceramic type (that is, NOT non-stick) I would recommend lining it with baking paper before cooking this cake.

Just squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape). There will be no need to use the butter to grease it in this case.

FAQs

What should I serve with this Easter Pudding?

Vanilla ice cream would be divine with the oozing chocolate. But cream would also work, or creme fraiche.

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.

I have tried and tested lots of different kinds of slow cookers in a review here. Read it to see if there’s any particular one that might suit you best.

Can you make any other puddings in the slow cooker?

Yes! You could try my Slow Cooker Sticky Toffee Pudding, Slow Cooker Apple Crumble, Slow Cooker Hot Cross Bun Bread & Butter Pudding or Slow Cooker Chocolate Orange Pudding.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Mini Egg Easter Pudding {Slow Cooker Recipe}

This Mini Egg Easter Pudding made in the slow cooker is your answer to a convenient but oozingly delicious chocolate dessert for a special seasonal meal.

Course Dessert

Cuisine Family Food

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 662kcal

Author Sarah Rossi

Ingredients

20 g Butter At room temperature, to grease the pan

For the sponge pudding mixture:

100 g Butter Melted
250 g Self-raising flour
125 g Soft light brown sugar
30 g Cocoa powder
1 tsp Baking powder
3 Eggs
150 ml Milk

For the slow cooker:

160 g Mini eggs

For the topping:

150 g Soft light brown sugar
20 g Cocoa powder
500 ml Boiling water

Instructions

Grease the slow cooker bowl very well with the 20g butter.
In a large bowl, mix all of the sponge pudding ingredients together until smooth. Put into the greased slow cooker and smooth out.
Add HALF of the mini eggs evenly on top, pressing them into the mixture.
In another small bowl, mix the sugar and cocoa powder for the topping. Sprinkle this evenly over the top of the cake batter.
Carefully pour over the boiling water. (It will all look a bit odd at the moment, but keep the faith!)
Put the lid on the slow cooker and cook on HIGH for 1.5 hours – take the lid off and add the remaining mini eggs (you can chop these if you can be bothered!). These will melt slightly and make the dish look lovely!
Cook for a further 15 minutes until the top of the sponge is firm.

Notes

Keep the faith: The pudding might look a bit strange when you’re adding your ingredients and the water goes in, but keep the faith! It will all come together

Lining the pan: If your slow cooker is the ceramic type (that is NOT non-stick) I would recommend lining it with baking paper before cooking this cake. There will be no need to use the butter to grease it in this case

Butter: You can use salted or unsalted for this. You’ll need a small amount for greasing the slow cooker pan and some for melting with the pudding mixture

Milk: Whole or semi-skimmed is fine

Serving suggestion: Vanilla ice cream would be divine against the heat and oozing chocolate. But cream would also work, or creme fraiche

How to cook this in the oven: Follow the steps above, using a large ovenproof dish instead of the slow cooker, and bake it at 160℃ fan/180℃/Gas Mark 4 for 30-40 minutes

Nutrition

The post Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe} appeared first on Taming Twins.