About the bake
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 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
Step 1:
Preheat your oven to 200ºc/180ºc fan/Gas 6. Grease 6 175ml/6oz dariole moulds generously with butter.
Step 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.
Step 3:
Whisk the eggs, egg yolk and sugar until pale and very thick.
Step 4:
Fold in the flour.
Step 5:
Gently fold in the chocolate mixture until completely one colour.
Step 6:
Divide the batter between the prepared moulds.
Step 7:
Push 1/2 tbsp. of peanut butter into each mould until the chocolate batter covers it. Place the moulds on a baking tray.
Step 8:
Bake in the preheated oven for 12 minutes exactly.
Step 9:
Remove from the oven and rest for 40 seconds before turning out the puddings onto individual plates.
Step 10:
Serve immediately with pouring cream or crème fraiche.
Ingredients
For the puddings
- 75g Butter (unsalted, plus extra for greasing)
- 75g Stork
- 150g Dark chocolate (70% cocoa solids minimum)
- 2 tsp Nielsen-Massey Vanilla Extract
- 3 Eggs (large)
- 3 Egg yolks
- 150g Billington's Unrefined Golden Caster Sugar
- 150g Plain flour
- 3 tbsp Proper Nutty peanut butter
Utensils
- Large mixing bowl
- Whisk
- Pudding moulds
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the puddings
- 75g Butter (unsalted, plus extra for greasing)
- 75g Stork
- 150g Dark chocolate (70% cocoa solids minimum)
- 2 tsp Nielsen-Massey Vanilla Extract
- 3 Eggs (large)
- 3 Egg yolks
- 150g Billington's Unrefined Golden Caster Sugar
- 150g Plain flour
- 3 tbsp Proper Nutty peanut butter
Utensils
- Large mixing bowl
- Whisk
- Pudding moulds