Family friendly Dessert

Peanut butter scone and strawberry jam self-saucing pudding

Name: Peanut butter scone and strawberry jam self-saucing pudding recipe
Yield: 8
Ingredients: 300g self-raising flour; 1 tsp baking powder; 140g peanut butter; 150ml pure cream; 125ml lemonade; 500g jar strawberry jam; 2 tsp vanilla bean paste; 500g strawberries, hulled and halved, plus extra, halved, to serve; 60ml lemon juice; Pure icing sugar, to dust; Finely grated lemon zest, to serve; Greek-style yoghurt, to serve

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P110 Peanut butter scone and strawberry jam self-saucing pudding

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by Tracey Pattison

Delicious Team

May 19, 2023

Strawberries, cream and peanut butter scones make an irresistible combination in the sweetly warming treat, best served piping hot straight from the oven.

You’ll need a 29cm x 5cm-deep, 3.5L-capacity shallow cast-iron pan for this recipe.

2 cups (300g) self-raising flour, plus extra, to dust
1 tsp baking powder
1/2 cup (140g) crunchy peanut butter
150ml pure cream
1/2 cup (125ml) chilled lemonade
500g jar strawberry jam
2 tsp vanilla bean paste
500g strawberries, hulled and halved, plus extra, halved, to serve
1/4 cup (60ml) lemon juice
Pure icing sugar, to dust
Finely grated lemon zest, to serve
Greek-style yoghurt, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Place flour and baking powder in a food processor and whiz until combined. Add peanut butter and whiz until fine crumbs form. Add cream and lemonade and whiz until mixture just comes together (dough will be sticky). Turn out onto a lightly floured surface. Lightly knead with floured hands to bring dough together, then pat out to a 2.5cm-thick 20cm round. Use a floured knife to cut into 16 scone-sized pieces. Cover with a clean tea towel.
3.

Place jam, vanilla and 1 cup (250ml) boiling water into a 29cm x 5cm-deep, 3.5L-capacity shallow cast-iron pan over medium-high heat. Cook, stirring constantly, for 1 minute, or until jam melts and mixture is well combined and smooth. Increase heat to high, then stir in the strawberries and juice. Bring to the boil, stirring occasionally. Remove pan from heat and carefully top with scone pieces. Place pan on a baking tray.
4.

Bake on tray for 25-30 minutes, until scones sound hollow when tapped on top and are deep golden. Remove from the oven and stand for 10 minutes. Dust scones with icing sugar and top with extra strawberries and lemon zest .
5.

Carefully bring pudding straight to the table, and serve with yoghurt spooned over and alongside.