Take the Vanilla Ice Cream out of the freezer 15 minutes before you want to start, so it will soften slightly.
Remove the foil wrappers from four mini crème eggs and put them into the freezer in a container. They are easier to cut in half if they are frozen.
Use a rolling pin to lightly crush the candy covered mini eggs inside a plastic bag. Don’t over crush, leave some bigger pieces.
Put one scoop of vanilla ice cream, approximately 50 grams, into the base of each pudding basin and press down with a teaspoon.
Sprinkle over the crushed mini eggs and press gently into the vanilla ice cream with the spoon.
Put the pudding basins back into the freezer for at least 30 minutes.
Take the Chocolate Ice Cream out of the freezer 15 minutes before you are ready to start the next stage.
Put two scoops of chocolate ice cream, approximately 100 grams, on top of the vanilla ice cream and crushed mini eggs. Press down with a teaspoon.
Return the pudding basins to the freezer for at least 30 minutes.
Use hot water from the tap (not boiling water) and put enough water in a bowl to come half way up the pudding basin.
Place the pudding basin carefully into the bowl and leave for 30 seconds. As soon as you see the ice cream start to melt around the edges, remove from the water and turn the pudding basin upside down onto a plate.
Put this plate back into the freezer and continue to turn out the other ice cream cakes. You will need to renew the water each time as it will be cooled by the ice cream.
Leave the ice cream cakes in the freezer until they are hard about another 30 minutes.
If you plan to store them for more than a day, remove them from the plate and store in a closed container.