Chocolate baked pudding swirled with peanut butter drenched in a chocolatey syrup is a decadent dessert perfect for celebrations.
Ingredients needed
This dessert is similar in texture to a sticky toffee pudding or South African Malva Pudding. A moist chocolate sponge swirled with peanut butter is covered in a chocolate syrup and served with thick cream for the ultimate indulgent dessert. The best thing about this pudding is that all the ingredients are ones you probably have in your pantry or fridge already.
- Butter.Â
- Chocolate. I used a mixture of dark chocolate and milk chocolate.
- Sugar. Granulated sugar or caster sugar will work.
- Eggs.Â
- Flour.Â
- Baking powder.Â
- Cocoa powder. Use a good quality, unsweetened cocoa powder.
- Hot coffee/espresso.
- Vanilla extract.Â
- Peanut butter. I used smooth peanut butter.
- Cream. Heavy cream or whipping creaml
- Golden syrup. If you can’t find golden syrup, use honey or maple syrup instead.
How to make chocolate baked pudding
To make the pudding, melt together the butter and chocolate then set aside to cool. Whip the sugar and eggs together in a large bowl until pale and fluffy, approximately 3-4 minutes, then pour in the cooled chocolate mixture. Stir the dry ingredients into the egg mixture and fold in. You in the hot coffee and vanilla until a smooth batter forms. Pour the batter into a greased baking dish (I used a 26cm/10inch skillet). Soften the peanut butter for 30 seconds in the microwave oven then swirl into the chocolate batter. Place in the oven and allow to bake for 20 minutes or until a skewer inserted comes out with moist crumbs.
While the pudding bakes, make the syrup. In a saucepan over medium-high heat, melt together the butter, cream, sugar, golden syrup, cocoa powder and peanut butter. Simmer for 5 minutes. Once the pudding comes out of the oven, pour over the syrup and allow to cool for 15 minutes. Serve the baked pudding warm with thick cream or a scoop of ice cream.
Can I make this baked pudding ahead?
This pudding is a great make-ahead recipe. The pudding can be baked the day ahead and kept in the fridge, covered with foil. Reheat for 15 minutes in a hot oven then serve. If you’re planning on making this recipe ahead, I would double the syrup and keep half to pour over the pudding just before serving after being reheated.
Baked pudding recipes
Peanut butter chocolate baked pudding
Ingredients
- ½ cup (1 stick) butter
- 100 g (3.5oz) chocolate
- 1 cup sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup cocoa powder sifted
- ½ cup hot coffee/espresso
- 1 tsp vanilla extract
- 1 cup peanut butter
For the chocolate syrup
- 1 cup cream
- ½ cup sugar
- 2 tbsp cocoa powder
- 1 tbsp golden syrup
- 1 tbsp peanut butter
- 1 tbsp butter
Instructions
- Preheat the oven to 180°C/350°F.
- To make the pudding, melt the butter and chocolate together in a glass bowl set over a pot of simmering water then set aside to cool.
- Whip the sugar and eggs together in a large bowl until pale and fluffy, approximately 3-4 minutes, then pour in the cooled chocolate mixture. This can be done with a hand mixer or in the bowl of a stand mixer.
- Stir the dry ingredients into the egg mixture and fold in.
- Pour in the hot coffee and vanilla until a smooth batter forms.
- Pour the batter into a greased baking dish (I used a 26cm/10inch skillet).
- Soften the peanut butter for 30 seconds in the microwave oven then swirl into the chocolate batter.
- Place in the oven and allow to bake for 20 minutes or until a skewer inserted comes out with moist crumbs.Â
- While the pudding bakes, make the syrup. In a saucepan over medium-high heat, melt together the butter, cream, sugar, golden syrup, cocoa powder and peanut butter.
- Simmer for 5 minutes.
- Once the pudding comes out of the oven, pour over the syrup and allow to cool for 15 minutes.
- Serve the baked pudding warm with thick cream or a scoop of ice cream.Â
Oh my, this is as you write, perfect for celebrations or just for the holiday season in general, and over the top in a good way, peanut butter and chocolate is always a wonderful pairing, thank you!