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If you have a slow cooker and are a mini eggs fan you must make this sponge pudding this Easter
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It uses just a few ingredients, is super easy to make and takes only five minutes to prep
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Start by putting the mini eggs in a resealable food bag, level out and using a meat mallet or
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rolling pin you want to just smash the eggs open once not into tiny pieces. Add the self-raising
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flour, light brown sugar and a pinch of salt to your slow cooker. Stir well with the balloon whisk
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breaking up any clumps of sugar. Next, melt your butter in the microwave briefly and add that to
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your milk in a jug and add in your vanilla essence to that also. Then pour that into your slow cooker
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stirring as you go. Keep stirring until no flexor flour remain and you have a thick batter. Add a
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handful of mini eggs and stir them through the batter briefly. Then use a spatula to level out
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the batter. Then from your remaining mini eggs pick out about seven big pieces and set aside
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Top your batter with the remaining mini egg pieces in an even layer. Cover and cook on high for around
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two and a half hours or until the top is no longer wet and the edges are golden. Decorate
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with the saved mini egg pieces and serve warm on its own or with vanilla ice cream
