Pudding week on the Great British Bake Off is never my favourite week, as the puddings aren’t always something I like (the way I like all biscuits) and they’re not normally very portable either – so I can’t even share them. Which can mean a lot of waste – which I hate.
But this week the challenge was melting chocolate peanut butter pots – delicious – and thankfully I got to make them all for my family so nothing went to waste.
The recipe is from Paul and I’ve added my notes below.
Makes 6 – actually, I put the mixture into 7 smaller rammekins and as they were so rich the smaller portions were still plenty big enough
2-3 tbsp cocoa powder, for dusting
165g dark chocolate 70% cocoa solids
165g unsalted butter, plus extra for greasing
3 medium eggs
3 medium egg yolks
85g caster sugar
2 tbsp plain flour
6 heaped tsp smooth peanut butter – we used American Jiff peanut butter, but it might be worth using an unsweetened one as everything else is so sweet and rich
Step 1 – Heat the oven to 200C/180C fan/gas 6. Grease six – or seven? – individual pudding moulds with butter and dust the insides with cocoa powder.
Step 2 – Melt the chocolate and butter together in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool slightly.
Step 3 – Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse like. I didn’t find it ever became a mousse exactly, just pretty thick and slightly foamy at the edges.
Step 4 – Carefully fold the cooled melted chocolate and butter into the egg and sugar mixture. Finally sieve the flour over the top and fold in, taking care not to knock the air out of the mixture.
Step 5 – Divide two thirds of the mixture equally between the prepared moulds (it will only fill them about halfway). Spoon a heaped teaspoon of peanut butter into the middle of each mould and spoon over the remaining chocolate mixture. It’s hard to spoon a heaped teaspoon of peanut butter into the moulds, as the peanut butter gets so stuck to the spoon you end up measuring parts of teaspoon. My brother Tyler thought there should have been more peanut butter – but a natural peanut butter – as the processed American peanut butter we use (although delicious) was a bit too rich.
Step 6 – Place the puddings on a baking tray and bake for 8-12 minutes, until the puddings are risen but not cracked. They should still have a slight wobble. I baked mine for a good 13 minutes and they still weren’t quite as done as I would have liked – I think 14 mins would have been perfect.
Step 7 – Turn out the puddings and serve.
They really were delicious, but they were so, so rich. It was a good thing my auntie Beth had ice cream in the freezer or I’m not sure we would have really been to able to eat much of them at all. I think most of us threw some of them away (although this was just after having pizza for dinner so maybe you need to have a salad for dinner before having these instead).
I’d make them again – maybe for a dinner party if the mixture would keep in the fridge – but maybe I’d just cook them for slightly longer. And only after a light meal and with less sweetened peanut butter.