When peanut butter and chocolate get together, it is indeed a match made in heaven. These peanut butter and chocolate self-saucing puddings are the perfect sweet treat and it only takes 30 minutes to make. Whip it up for the family after dinner *nudge, nudge, wink, wink*
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Peanut butter and chocolate self-saucing puddings
- 350g cake flour
- 10ml (2 tsp) baking powder
- large pinch salt
- 50g cocoa powder
- 220g (1 cup) brown sugar
- 360ml milk
- 115g butter, melted
- 15ml (1 tbsp) vanilla extract
- 100g dark chocolate, roughly chopped
- 125g (½ cup) smooth peanut butter
- 240ml boiling water
- double-thick/thick cream, to serve
Preheat the oven to 180°C. Into a medium mixing bowl, sift the flour, baking powder, salt and cocoa. Add the sugar, milk, butter and vanilla. Mix well to combine. Spoon into 8 dariole moulds or ovenproof ramekins of 250ml (1 cup) capacity each. Insert a few pieces of dark chocolate and a tablespoon of peanut butter into each pudding, making sure the chocolate and peanut butter are not exposed. Place on a baking tray and gently place 30ml (2 tbsp) boiling water over the mixture in each ramekin.
Bake in the preheated oven, about 12 – 15 minutes or until the tops of the puddings are firm but still gooey inside – to check this, a skewer inserted into the centre of a pudding should come out with gooey batter on it.
Unmould the puddings, if desired, and serve warm with double-thick/thick cream alongside.
ALSO TRY: Peanut butter chocolate fondants