Post by Dave on Jan 30, 2018 14:23:31 GMT
Ingredients
75g Butter (unsalted, plus extra for greasing)
75g Stork
150g Dark chocolate (70% cocoa solids minimum)
2tsp Vanilla extract (We like Nielsen Massey)
3 Eggs (Large)
3 Egg yolks
150g Golden caster sugar (We like Billington's)
150g Plain flour
3 tbsp Peanut butter (We like Proper Nutty)
Method
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.
Fold in the flour.
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.
Thanks to BakingMad
