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Giant Easter Cookie Pudding for a Crowd


Things you’ll need:

Cooking spray, to grease
400g Butter, at room temperature
500g Sugar
6 Eggs
20ml Vanilla essence
800g Cake flour
10ml Bicarbonate of soda
Pinch salt
10ml Ground cinnamon
80g Slab white chocolate, chopped
125g Specked eggs
White Easter eggs

Vanilla ice cream, to serve

Step 1

Preheat the oven to 180°C. Spray your 30cm Capri Lime Green Cast Iron Casserole with non-stick cooking spray.

Step 2

Using your 4.5 Litre Capri Ultimate Stand Mixer beat together the butter and sugar until smooth and fluffy, then beat in the eggs 1 at a time, then beat in the vanilla.

Step 3

To a very large separate bowl add the cake flour, bicarbonate of soda, salt and cinnamon and whisk them together to combine and remove any lumps (do this instead of sieving).

Step 4

Add the butter mixture to the flour mixture in the large bowl and fold together until combined and a thick batter forms. Transfer the batter to the casserole dish and smooth the top, then sprinkle over the chopped white chocolate, specked eggs and white Easter eggs. Press the toppings into the batter slightly.

Step 5

Bake in the preheated oven, 30 – 40 minutes or until golden on top and gooey on the inside. Serve warm straight from the oven topped with vanilla ice cream.


Items used in this recipe

24cm Lime Green Cast Iron Casserole