Peanut butter pudding recipe
This is one of those desserts that ticks all the boxes for a luscious treat – peanut butter, caramel and chocolate. You can make the vegan puddings as well as the sorbet in advance and freeze until needed. The sorbet is also delicious on its own – it makes a little more than you need for four people.
Recipe from Planted by Chantelle Nicholson (published by Kyle Books, £25).
Ingredients
- 80 g aquafaba
- 80 g caster sugar
- 65 g ground almonds
- 65 g plain flour
- 0.5 tsp baking powder
- 1 pinch of salt
- 20 g peanut butter
- 20 g olive oil
- 20 g non-dairy butter, melted
- 20 ml non-dairy milk
- 2.8 oz aquafaba
- 2.8 oz caster sugar
- 2.3 oz ground almonds
- 2.3 oz plain flour
- 0.5 tsp baking powder
- 1 pinch of salt
- 0.7 oz peanut butter
- 0.7 oz olive oil
- 0.7 oz non-dairy butter, melted
- 0.7 fl oz non-dairy milk
- 2.8 oz aquafaba
- 2.8 oz caster sugar
- 2.3 oz ground almonds
- 2.3 oz plain flour
- 0.5 tsp baking powder
- 1 pinch of salt
- 0.7 oz peanut butter
- 0.7 oz olive oil
- 0.7 oz non-dairy butter, melted
- 0.1 cup non-dairy milk
- 125 g caster sugar
- 90 g cocoa powder
- 90 g dark chocolate, minimum 70% cocoa solids, broken into pieces
- 100 g ice
- 4.4 oz caster sugar
- 3.2 oz cocoa powder
- 3.2 oz dark chocolate, minimum 70% cocoa solids, broken into pieces
- 3.5 oz ice
- 4.4 oz caster sugar
- 3.2 oz cocoa powder
- 3.2 oz dark chocolate, minimum 70% cocoa solids, broken into pieces
- 3.5 oz ice
- 30 g non-dairy butter
- 60 ml non-dairy milk
- 1 tbsp peanut butter
- 1 pinch table salt
- 60 g caster sugar
- 1.1 oz non-dairy butter
- 2.1 fl oz non-dairy milk
- 1 tbsp peanut butter
- 1 pinch table salt
- 2.1 oz caster sugar
- 1.1 oz non-dairy butter
- 0.3 cup non-dairy milk
- 1 tbsp peanut butter
- 1 pinch table salt
- 2.1 oz caster sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 90 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/360°F/gas mark 4. Grease 4 ramekins, approximately 250ml (8.5 fl oz) in volume.
- Start by making the sorbet. Put the sugar and cocoa powder in a saucepan with 200ml (6.7 fl oz) of water.
- Whisk well, then place over a medium heat and bring to the boil. Continue whisking and cooking the mixture until it thickens, about 5 minutes.
- Put the chocolate in a mixing bowl and pour the cocoa mix through a fine sieve onto the chocolate. Allow to sit for 5 minutes, then whisk together.
- Add the ice and whisk until the ice has melted and the mixture has cooled. Churn in an ice-cream maker following the manufacturer’s instructions, or transfer to the freezer and remove and whisk every hour to break up the ice crystals.
- For the puddings, whisk the aquafaba in a stand mixer until stiff peaks form.
- Gradually add the sugar and whisk until glossy and all sugar grains have dissolved.
- In a separate bowl, combine the ground almonds, flour, baking powder and salt.
- In a third bowl, mix the peanut butter, olive oil, melted butter and milk together.
- Stir the peanut butter mix into the dry ingredients, then gently fold in the meringue. Divide between the ramekins and bake for 10 minutes.
- When ready to serve, make the caramel. Put the sugar into a small, heavy-based saucepan or frying pan. Set over medium heat and leave the sugar to melt, swirling the pan occasionally for even caramelisation.
- Once the sugar has dissolved and reached a deep golden colour, add the butter and whisk to combine well.
- Bring the milk to the boil, then add to the caramel and whisk well. Lastly, whisk in the peanut butter and salt.
- Drizzle the warm caramel sauce over the peanut puddings and serve with a big scoop of dark chocolate sorbet.
This recipe is from Planted by Chantelle Nicholson (published by Kyle Books, £25). Photography by Nassima Rothacker.
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Peanut butter caramel brownies
Chocolate salted caramel marble cake
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