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PREP 15 minutes
TOTAL 55 minutes
Serves
US | METRIC

INGREDIENTS

  • 120 g unsalted butter softened
  • 120 g caster sugar
  • 90 g self-raising flour
  • 30 g cocoa powder
  • 2 eggs beaten
  • 30 ml milk
  • 1 tsp vanilla extract
  • 3 crème eggs halved lengthways
  • 3 g salt
Chocolate Sauce
  • 180 g soft brown sugar
  • 60 g cocoa powder
  • 350 ml Boiling water

Click here to pre-order my new book

Easter Egg Self Saucing Pudding

Easter Egg Self Saucing Pudding

  1. Cream the sugar and butter together in a large bowl then beat in the eggs and vanilla essence. Fold in the sifted the flour; cocoa and salt until combined and add the milk, you should have a medium soft consistency. Fold through the mini eggs then spoon into a well-buttered ceramic baking dish measuring approx. 10” x 7”.
  2. Combine all of the sauce ingredients and stir well, carefully pour over the sponge mixture. Bake in a pre-heated oven set at 180℃ / gas mark 4 for 30 minutes. Place on the halved crème eggs then return to the oven for a further 10 minutes.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Easter Egg Self Saucing Pudding

Easter Egg Self Saucing Pudding

PREP 15 minutes
TOTAL 55 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 120 g unsalted butter softened
  • 120 g caster sugar
  • 90 g self-raising flour
  • 30 g cocoa powder
  • 2 eggs beaten
  • 30 ml milk
  • 1 tsp vanilla extract
  • 3 crème eggs halved lengthways
  • 3 g salt
Chocolate Sauce
  • 180 g soft brown sugar
  • 60 g cocoa powder
  • 350 ml Boiling water
  1. Cream the sugar and butter together in a large bowl then beat in the eggs and vanilla essence. Fold in the sifted the flour; cocoa and salt until combined and add the milk, you should have a medium soft consistency. Fold through the mini eggs then spoon into a well-buttered ceramic baking dish measuring approx. 10” x 7”.
  2. Combine all of the sauce ingredients and stir well, carefully pour over the sponge mixture. Bake in a pre-heated oven set at 180℃ / gas mark 4 for 30 minutes. Place on the halved crème eggs then return to the oven for a further 10 minutes.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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