Hot chocolate brownie peanut butter puddings
Makes: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Hot chocolate brownie peanut butter puddings
Makes: 8
Prep time: 20 minsTotal time: 
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Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 200g dark chocolate (about 70% cocoa solids), in pieces
- 175g butter, in pieces
- 5 large eggs, separated
- 175g caster sugar
- 100g crunchy peanut butter
- 1 x 500ml tub salted peanut & caramel ice cream or vanilla ice cream, to serve
Step by step
Get ahead
You can prepare the pudding up to the end of step 3 a few hours ahead, keep the mixture in a cool place (not the fridge), then whisk the whites and add them just before you bake the puddings.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Melt the chocolate and butter together in a bowl set over a pan of barely simmering water, then leave to cool slightly.
- Using an electric hand whisk or mixer, beat the egg yolks, 100g of the sugar and a pinch of salt for 3-4 minutes until pale, then whisk in the peanut butter and the chocolate and butter mixture.
- In a clean bowl and using clean whisks, whisk the egg whites until they form stiff peaks, then whisk in the remaining sugar, a little at a time.
- Fold the egg whites into the chocolate mixture and transfer the mix to 8 individual heatproof dishes, each 150-175ml in capacity. Transfer to a large baking tray and bake for 20-25 minutes until well risen, serve as soon as possible.
- Serve hot from the oven with the ice cream.
