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
I use caster sugar in all of my desserts. Caster sugar have beautiful small granules that mix very easily with batters and even have the perfect sweetness. In case you don’t have caster sugar, don’t worry.
I have used amul butter- the butter I always use. Further, it is in melted form too. Please don’t over-heat your butter and don’t use warm/hot butter in your recipe. It changes the dynamic between the ingredients and your recipe might not turn out the way you want it to!
When the recipe calls for warm milk, please use luke-warm milk only. Don’t use boiling hot milk or milk straight from the fridge! Even though they are easy, this molten peanut butter pudding is a bit of a sensitive recipe too. Get everything right to get the perfect lava cake.
Thinking which flour to use for baking? You can use either maida or aata in this peanut butter pudding – it’s versatile in this sense. Make sure you do sieve your flour, it will give the cake a good rise and a good structure too.
THE 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
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!