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

Vegetarian

Easy

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Butter (unsalted, plus extra for greasing)

Stork

Dark chocolate (70% cocoa solids minimum)

Nielsen-Massey

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods.
A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Eggs (large)

Egg yolks

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Plain flour

Proper Nutty

Not quite smooth, not quite crunchy – Proper Nutty peanut butter is the perfect balance of smunchiness.
Lovingly prepared and freshly batch-roasted in a little Yorkshire factory, then smunched to perfection. There’s nothing added to their peanut butter that doesn’t need to be there (other than a touch of sea salt in the Slightly Salted jar).
Mix it in a buttercream, add it to a cookie or eat it by the spoonful. Enjoy it Smunchy

Proper Nutty peanut butter

For the puddings

These Bread and Butter Puddings are an absolute delight. Ideal as a grand finale to a dinner party as you can keep in the fridge for a day until you need to bake them.

Melt In the Middle Chocolate and Peanut Butter Puddings Recipe

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

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.

Whisk the eggs, egg yolk and sugar until pale and very thick.

Gently fold in the chocolate mixture until completely one colour.

Divide the batter between the prepared moulds.

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

Bake in the preheated oven for 12 minutes exactly.

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

Serve immediately with pouring cream or crème fraiche.

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Melt in the Middle Chocolate & Peanut Butter Puddings

About the bake

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Ingredients

For the puddings

Utensils

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