Molten Chocolate Peanut Butter Pudding

Chocolate Peanut Butter Molten Pudding

And Original Recipe by Not Quite Nigella

Makes 6 small ramekins of pudding

• Oil spray or butter for greasing

• 80g/2.8 ozs. butter

• 90g/3 ozs. milk or dark chocolate

• 2 eggs

• 5 tablespoons caster or superfine sugar

• 2 tablespoons almond meal

• 6 tablespoons peanut butter

• 3 teaspoons mild flavoured vegetable oil

Step 1 - Generously grease six small ramekins and preheat oven to 170C/340F. Melt the chocolate and butter together until smooth and liquid. Stir to combine and allow to cool slightly (but do not let set hard).

Image removed for printing

Step 2 - Using a whisk (it doesn't take long by hand), whisk the eggs and sugar together for a couple of minutes until you lift the whisk and it forms a ribbon. You can also do this in a mixer but I find that a stand mixer doesn't do so well for just two eggs unless you have a hand held mixer.  Add the melted chocolate mixture to the eggs and then add the almond meal and stir to combine.

Step 3 - In a bowl, mix the peanut butter with the vegetable oil to make it slightly more runny. Spoon 3 tablespoons of the chocolate mixture into each ramekin and then in the centre, add a tablespoon of the peanut butter filling. Bake for 17-19 minutes until the sides of the cake pull away from the edge.

Image removed for printing

Step 4 - Rest the puddings for about 5 minutes and then run a sharp knife around the edge. Place the serving plate face down on top and then gently upend it and the pudding will release with a gooey peanut butter centre.

Image removed for printing