Easy Easter Lunch Ideas
Ingredients (Makes 5 x 150ml capacity ramekins)
For the sauce
- 2 1/2 tbsp cocoa powder
- 40g brown sugar
- 250ml hot water
For the pudding
- 20g butter, chopped
- 65g unsweetened black chocolate
- 80ml milk
- 2 eggs
- 70g caster sugar
- 1/2 tsp vanilla extract
- 85g self-raising flour
- 1 1/2 tbsp cocoa powder
- 1/8 tsp salt
Method
- Pour all the sauce ingredients in a large bowl, mix well then set aside.
- In a small saucepan over medium-low heat, stir and mix the butter, chocolate and milk until the butter and chocolate have melted smoothly. Remove chocolate mixture from heat to cool slightly.
- Preheat oven to 180C / 356F.
- In a large bowl, lightly beat the eggs with the castor sugar until the sugar is melted. Then proceed to mix in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, and then pour in the chocolate mixture which you prepared earlier.
- Divide the batter evenly individual ceramic cups/mini pots. Pop them into the oven for about 20 minutes, or until firm. 8 minutes into the baking time, reduce the oven temperature to 170C / 335F.
- Take out the chocolate pots and let them stand to cool.
- Pour store-bought white frosting into a frosting bag with a nozzle, and then make firm white crosses on top of the chocolate pots.
The best part? We’ve included a printable of this recipe and an oh-so-helpful shopping list. Need more fab recipes for your festive entertaining? See the rest of our Easter lunch recipes!
