Chocolate Comforting Dessert

Maple peanut butter self-saucing pudding

Name: Maple peanut butter self-saucing pudding
Yield: 6
Ingredients: 150g demerara sugar; 90g peanut butter; 100g unsalted butter; 375ml milk; 300g self-raising flour; 35g cocoa powder; 1/4 tsp baking powder; 20.00 ml cornflour; 250ml maple syrup; Thickened cream, to serve; 60ml maple syrup; 170g brown sugar; 40.00 ml chopped peanuts

3 ratings

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jul 12, 2016

Maple syrup, tick. Peanut butter, tick. Chocolate, tick. This decadent dessert has something for everyone and is so easy, you'll be making it every night of the week.

2/3 cup (150g) demerara sugar or raw sugar
1/3 cup (90g) smooth peanut butter
100g unsalted butter
1 1/2 cups (375ml) milk
2 cups (300g) self-raising flour
1/3 cup (35g) cocoa powder
1/4 tsp baking powder
1 tbs cornflour
1 cup (250ml) maple syrup
Thickened cream, to serve

Maple Praline

1/4 cup (60ml) maple syrup
3/4 firmly packed cup (170g) brown sugar
2 tbs chopped peanuts

Method

1.

Preheat the oven to 180°C. Grease a 1.5L (6 cup-capacity) ovenproof pan. Place demerara sugar, peanut butter, 50g butter and 1 tsp salt in a saucepan over medium heat.
2.

Cook, stirring, for 4 minutes or until sugar dissolves slightly. Add milk and bring to a simmer, then remove from heat and set aside to cool slightly.
3.

Sift flour, cocoa and baking powder into a bowl. Make a well in the centre, then add peanut butter mixture and stir until smooth. Pour batter into pan.
4.

Melt remaining 50g butter and combine with the cornflour and maple syrup in a bowl. Whisk until smooth, then pour over batter.
5.

Bake for 40 minutes or until firm.