Peanut butter and chocolate self-saucing puddings

May 17, 2018 (Last Updated: May 18, 2018)
Peanut butter and chocolate self-saucing puddings

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

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Peanut butter and chocolate self-saucing puddings

By Nomvuselelo Mncube Serves: 8
Total Time: 30 mins


  • 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

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