Simon Rimmer served up delicious cream egg puddings for Easter on Sunday Brunch.

The ingredients are: 125g of 70% solid chocolate, 100g butter, 2 whole eggs, 2 egg yolks, 50g sugar, 1tsp vanilla extract, 40g sifted flour, cocoa powder for dusting 4 dariole moulds (150g) and 4 creme eggs.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.