If you’re craving an easy slow cooker chocolate pudding with Creme Eggs that’s virtually hands-off, uses only a few ingredients, and feels utterly indulgent, this is your go-to slow cooker chocolate dessert. It’s simple to prepare, cooks entirely in the slow cooker, and delivers a soft chocolate sponge with a rich, gooey sauce beneath. Topped with melting Cadbury Creme Eggs, it’s a crowd-pleaser every time.
Quick Summary – Slow Cooker Chocolate Pudding
This recipe is one of those effortless desserts that tastes special with almost no work. The slow cooker does the heavy lifting and rewards you with a pillowy chocolate sponge and a lush self-saucing sauce underneat. Adding melted Cadbury Creme Eggs on top elevates the pudding — it’s always a delight when you lift the lid.
– Beth (Effortless Foodie)
Ready In: 3 hours 9 minutes
Serves: 6
Calories: 627 kcal per serving
Main Ingredients: Unsalted butter, eggs, caster sugar, light brown sugar, self-raising flour, baking powder, cocoa powder, milk, vanilla extract, Creme Eggs
Dietary Info: Vegetarian, nut-free (check packaging)
Difficulty: Easy
Whether you’re feeding a group or treating family, this Cadbury Creme Egg pudding recipe delivers big flavour with minimal fuss. Prep is quick — similar to a Creme Egg tiffin — then let the slow cooker work for about 2½ hours before adding halved full-size Creme Eggs for the final 30 minutes. With minimal washing up and a handful of ingredients, this slow-cooked chocolate pudding is comfort in a bowl.
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✔️ Why you’ll love this recipe!
- An easy slow cooker self-saucing chocolate pudding.
- Perfect for Easter when topped with Creme Eggs.
- Quick prep and minimal hands-on time.
- Decadent, indulgent chocolate dessert everyone enjoys.
🛒 Key Ingredients
A full ingredients list with Metric and US measurements is provided in the recipe card below.
Unsalted butter: Adds richness. Substitute margarine or a plant-based spread if needed.
Eggs: Bind the batter and give structure. Room temperature eggs mix more evenly.
Caster sugar + light brown sugar: Caster sugar keeps the sponge light; brown sugar adds caramel notes.
Self-raising flour: Gives a light airy texture. Use plain flour plus baking powder if required.
Cocoa powder: Unsweetened cocoa gives depth of chocolate flavour — avoid drinking chocolate.
Milk: Keeps the sponge moist. Dairy or plant-based milks work.
Vanilla extract: Enhances and balances the chocolate.
Cadbury Creme Eggs: Mini Creme Eggs are folded into the batter; frozen full-size eggs are halved and added on top for the final cook.
📖 Variations
- Salted caramel: Drizzle warm salted caramel over the pudding.
- Chocolate orange: Add orange zest and use chocolate orange eggs.
- Nutella swirl: Swirl Nutella into the batter before cooking.
- Chocolate & raspberry: Fold fresh raspberries into the batter.
- Chocolate & coffee: Stir in 1 tablespoon instant coffee for a mocha note.
- Mini Egg version: Use chocolate mini eggs instead for a mini egg sponge pudding.
- Swap the chocolate: Use caramel-filled eggs, chopped chocolate bars, or chocolate chips.
🔪 How to make Creme Egg chocolate pudding in the slow cooker
Prep: Freeze the full-size Creme Eggs for at least 2 hours (preferably overnight) so they hold their shape when halved.
- Grease the slow cooker basin thoroughly with butter or spray.
- In a large bowl, whisk together the sponge ingredients until you have a smooth, thick batter.
- Fold in the mini Creme Eggs and spoon the batter into the prepared slow cooker basin.
- Sprinkle the light brown sugar and extra cocoa powder evenly over the batter, then pour boiling water gently on top — do not stir.
- Cook on High for about 2½ hours. Begin checking after 2 hours: the top should be almost set but still slightly wobbly.
- Cut the frozen full-size Creme Eggs in half with a sharp knife, place them on top of the pudding, and cook a further 30 minutes to 1 hour, keeping an eye so they melt just enough.
Top Tips
- Freeze the Creme Eggs: At least 2 hours so they’re easier to halve and keep shape.
- Grease well: Butter or spray the slow cooker to prevent sticking.
- Don’t overcook: Remove when the centre still has a slight wobble for a soft, gooey texture.
- Rest before serving: Let it sit 10–15 minutes to firm up slightly for easier serving.
🍴 Serving suggestions
Serve warm with a scoop of vanilla ice cream, whipped cream, or custard. Honeycomb or mini egg ice cream work particularly well. This is a perfect hands-off dessert for Easter Sunday or any cosy gathering.
Storage
Store: Cool completely, transfer to an airtight container and refrigerate for up to 3 days.
Reheat: Microwave portions until hot.
Freeze: Cool fully, place in an airtight container or freezer bag and freeze up to 3 months. Defrost overnight in the fridge before reheating.
❓ Slow cooker chocolate pudding FAQs
Yes. You can prepare the batter and refrigerate it for up to 24 hours. When ready, transfer to the slow cooker and follow the cooking instructions.
Freezing helps the Creme Eggs hold their shape during the final cooking stage and makes them easier to cut in half neatly.
This version is designed specifically for slow cookers. Oven or stovetop adaptations would require different timings and methods.
Yes. Try chocolate chips, chopped bars, nuts, or dried fruit, but avoid adding too much or it may affect texture and cooking time.
Troubleshooting Guide
Dry pudding: Likely overcooked. Stop when the centre still wobbles slightly.
Runny middle: Undercooked. Return to the slow cooker for another 15–20 minutes and check again.
Creme Eggs melted: They weren’t frozen long enough — freeze overnight if possible.
Sticking: Ensure the slow cooker basin is well greased.
No sauce: Don’t stir the boiling water into the batter — pour it on top to create the sauce layer.
😋 More Creme Egg recipes
- Cadbury Creme Egg Tiffin
- Creme Egg Blondies
- Air Fryer Creme Egg Croissants
- Creme Egg Brownies
Tried it? Rate the recipe and tag the author on Instagram to share your results — feedback is always welcome.
Recipe
Slow Cooker Chocolate Pudding with Creme Eggs
Ingredients
- 100 g unsalted butter, softened
- 3 large eggs
- 60 g caster sugar
- 60 g light brown sugar
- 240 g self-raising flour
- 1 teaspoon baking powder
- 40 g cocoa powder
- 150 ml milk
- 1 teaspoon vanilla extract
- 156 g Cadbury Creme Egg minis (2 x 78 g packets)
For the sauce
- 125 g light brown sugar
- 20 g cocoa powder
- 450 ml boiling water
For decoration
- 3 Cadbury Creme Eggs, frozen at least 2 hours and halved
Instructions
- Grease the bottom and sides of your slow cooker basin with butter or a light spray.
- In a large bowl, mix the sponge ingredients until you have a smooth, thick batter: butter, eggs, caster sugar, light brown sugar, self-raising flour, baking powder, cocoa powder, milk, and vanilla extract.
- Fold in the mini Creme Eggs and spoon the batter into the prepared slow cooker basin.
- Sprinkle the 125 g light brown sugar and 20 g cocoa powder evenly over the batter, then carefully pour 450 ml boiling water on top — do not stir.
- Slow cook on High for about 2½ hours. Start checking after 2 hours; the top should be almost set but still slightly wobbly.
- Cut the frozen full-size Creme Eggs in half and place them on top of the pudding. Slow cook for a further 30 minutes to 1 hour, watching so they soften but don’t fully disintegrate.
- Allow the pudding to stand 10–15 minutes before serving to firm up slightly.
Notes
- Freeze the full-size Creme Eggs for at least 2 hours (ideally overnight) so they’re easier to halve and hold shape during cooking.
- Grease the slow cooker well to prevent sticking.
- Do not stir the boiling water into the batter — pouring it on top creates the delicious self-saucing layer beneath the sponge.
- Slow cooker times vary; check early. The pudding is ready when the top is set but still has a slight wobble.
- Add the halved Creme Eggs only for the final 30 minutes to 1 hour so they melt but retain some shape.
Nutritional Information (Approx.)
Calories: 627 kcal | Carbohydrates: 92 g | Protein: 13 g | Fat: 27 g | Sugar: 57 g
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