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Melt in the Middle Chocolate & Peanut Butter Puddings

  • Total Time

    32m
    • Prep Time

      20m
    • Bake Time

      12m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

    No ratings yet

These little melt in the middle chocolate and peanut butter fondant puddings are served hot and melt in the middle. Filled with our favourite Proper Nutty peanut butter, they are a a taste sensation! 

 

Top Tip: You can make these up to the end of step 7 and refrigerate for 24 hours until you are ready to bake.

Method

  1. Preheat your oven to 200ºc/180ºc fan/Gas 6. Grease 6 175ml/6oz dariole moulds generously with butter.

  2. Melt the butter, stork and chocolate in a large bowl over a pan of simmering water. Stir in the vanilla and set aside to cool.

    • 75g Butter (unsalted, plus extra for greasing)
    • 75g Stork
    • 2 tsp Vanilla extract (We like Nielsen Massey)
  3. Whisk the eggs, egg yolk and sugar until pale and very thick.

    • 3 Eggs (Large)
    • 3 Egg yolks
    • 150g Golden caster sugar (We like Billington's)
  4. Fold in the flour.

    • 150g Plain flour
  5. Gently fold in the chocolate mixture until completely one colour.

    • 150g Dark chocolate (70% cocoa solids minimum)
  6. Divide the batter between the prepared moulds.

  7. Push 1/2 tbsp. of peanut butter into each mould until the chocolate batter covers it. Place the moulds on a baking tray.

    • 3 tbsp Peanut butter (We like Proper Nutty)
  8. Bake in the preheated oven for 12 minutes exactly.

  9. Remove from the oven and rest for 40 seconds before turning out the puddings onto individual plates.

  10. Serve immediately with pouring cream or crème fraiche.

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You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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