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  • Cooking time
  • Prep time
  • ServingsNot available


  • 300 ml Elmlea double cream light
  • 4 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • 1/4 tsp salt
  • 300 ml skimmed milk
  • 1 tsp vanilla extract
  • 75 grams dark chocolate finely chopped
  • 300 ml Elmlea double cream light
  • 1 tbsp icing sugar
  • a few milk chocolate eggs
  • fresh raspberries
  • 250 grams brownie pieces
  • chocolate shavings (optional)
Energy (kcal)3959 kcal
Energy (kJ)16557 kJ
Protein (g)39.5 g
Carbohydrate incl. fibre (g)324.0 g
Carbohydrate excl. fibre (g)311.1 g
Sugar (g)200.2 g
Fibre (g)12.8 g
Fat (g)288.2 g
Saturated fat (g)163.8 g
Unsaturated fat (g)108.9 g
Monounsaturated fat (g)94.2 g
Polyunsaturated fat (g)14.7 g
Trans fat (g)0.1 g
Cholesterol (mg)876 mg
Sodium (mg)1702 mg
Salt (g)4.26 g
Vitamin A (IU)10404 IU
Vitamin C (mg)7.1 mg
Calcium (mg)1127 mg
Iron (mg)12.96 mg
Potassium (mg)1840 mg


  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Add cream, milk and vanilla. Whisk until cornstarch is completely dissolved.
  2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
  3. Place 300ml of cream and icing sugar in a bowl. Whisk to form stiff peaks.
  4. To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat, then top with additional chocolate eggs, raspberries and chocolate shavings (optional).
  5. Chill for 30 minutes and then serve!