Molten Peanut butter pudding is a delightful fusion of two beloved flavors that truly makes for a heavenly dessert experience. Its creamy texture, coupled with the nutty essence of peanut butter, offers a delightful treat for any occasion. Whether you enjoy it in its classic form or explore creative variations, molten peanut butter pudding is sure to become a cherished addition to your dessert repertoire.
So, put on your apron, grab your ingredients, and embark on a journey to create your own batch of this luscious delight!
INGREDIENTS USED IN MOLTEN PEANUT BUTTER PUDDING
CASTER SUGAR
The most obvious reason is that sugar adds sweetness to the cake, making it enjoyable and satisfying to eat. I use caster sugar in all my recipes because it has superfine granules which helps in baking perfect dessert.
BUTTER
I have used this salted butter for this molten peanut butter pudding. Feel free to use unsalted if that’s what you have in hand. Make sure you add a pinch of salt in case you are using unsalted butter.
WARM MILK
Using warm milk in pudding recipes can contribute to a smoother and creamier texture. Warm milk helps dissolve the pudding mix or ingredients more effectively, resulting in a velvety consistency without lumps.
FLOUR
Flour gives structure to the cake. It provides the necessary gluten to hold the batter together, ensuring the cakes rise properly and maintain their shape.
COCOA POWDER
Your cocoa needs to be dark and naturally unsweetened for the most flawless results. I use either Hershey’s or Weikfield. But, I will for sure recommend Hershey’s as the superior cocoa.
EQUIPMENTS USED FOR MAKING MOLTEN PEANUT BUTTER PUDDING
A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of milk, sugar, cocoa Powder, flour, etc.
You will require ramekins to make this pudding or you can do in small cupcake moulds also
TIPS TO MAKE MOLTEN PEANUT BUTTER PUDDING
- Use warm milk for a non-lumpy batter
- Freeze 2 tbsp peanut butter before you start making the pudding.
- Do not over-mix your batter. Only mix until no lumps are visible.
- Use softened butter to prepare your ramekins and to prevent sticking.
- Insert the frozen peanut butter in the middle after you have poured your batter into your ramekins.
OTHER RELATED RECIPES FROM THE BLOG
- ⅓ cup castor sugar
- 2 tbsp melted butter
- ½ cup warm milk
- ½ cup all-purpose flour
- 4 tbsp cocoa powder
- ½ tsp baking powder
- 2 tbsp peanut butter
- Preheat oven to 180 degrees and line 2 ramekins with butter and cocoa powder.
- Mix in your caster sugar and butter well.
- When incorporated well, add in the warm milk.
- Then, add all your dry ingredients that is flour, cocoa powder, and baking powder.
- Mix everything together and divide the batter into two prepared ramekins.
- Add 1 tbsp peanut butter in the center of each ramekin.
- Bake only for 10-12 minutes until you see the edges, the tops are crisp and enjoy.
If you like my easy molten peanut butter pudding recipe and happen to make them in your kitchen, , do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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