Cadbury Creme Egg sponge pudding

Perhaps served with some vanilla ice-cream but delicious just as they are!
Perhaps served with some vanilla ice-cream but delicious just as they are!

Oh I do love a Cadbury’s Creme Egg or three and having my Pampered Chef single serving stoneware just the perfect size for a Creme Egg to pop in the middle I had to make it into something rather special.

Obviously I don’t expect my readers to have this particular dish so individual pudding basins would be great to use too!

This is super easy but will make a gorgeous pudding over Easter and whilst Creme Eggs can be found, I may have to stash some to keep me going.

As there is only four of us and these are best served as a pudding warm from the oven I have done quantities for 4.  Think old-fashioned sponge pudding with the a just melting Creme Egg running through it, delicious!

I have made mine gluten-free and as you can see, yet again Pampered Chef stoneware gave a rise to be proud of and that looks like there is gluten in there! I am not sure how but the stoneware does seem to give gluten-free baking a real boost!

So to make my Cadbury Creme egg sponge pudding you will need:

4 Cadbury’s Creme eggs

225g Self raising flour (I used gluten-free)

1 teaspoon of baking powder

150g castor sugar or fine demerara sugar which I used and gave a lovely golden colour

1 egg (for gluten-free add an extra egg)

240ml milk

90ml of sunflower oil

2 teaspoons of vanilla extract

To make simply:

  • Preheat the oven to 180ºC
  • Sift the flour and baking powder into a bowl. Add the sugar and mix together.
  • Put the milk, oil, egg (s) and vanilla into another bowl and mix together throughly.
  • Now add the dry ingredients to the wet and fold until mixed. There may be a few lumps, this is fine and part of the muffin mixture.
  • Pour some of the mixture into the pudding wells about half full. If you are using the Pampered Chef stoneware there is no need to grease them. Pudding basins you will need to grease them.
  • Add a Creme egg into each of the 4 wells.
  • Now top up with the muffin mix until you the Creme egg is pretty much covered.
  • Bake for 20-25 minutes until the sponge is springy to touch.
  • Leave to cool for about 5 minutes.
Straight out the oven!
Straight out the oven!

I was really impressed with how they came out of the Pampered Chef single portion stoneware check it out here. They all came out whole using the clever little gadget that comes with it. The Creme eggs naturally end neared the bottom but this added to the pudding as it gave an almost volcano effect.

You can buy the Pampered Chef single portion stoneware direct from or to find a Pampered Chef consultant near you search here.

I also used the single portion stoneware for my Christmas Rocky Roads when I originally did the review. We love Pampered Chef products here at Over a Cuppa so always like to give them credit when I use their products for a new recipe!





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