• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharing my baking adventures straight from my kitchen.

  • Home
  • RECIPE INDEX
  • ABOUT ME
  • AWARDS & PRESS
  • EVENTS
  • ADVERTISE
  • Contact

August 9, 2023 Recipes

MOLTEN PEANUT BUTTER PUDDING

Share
Tweet
Pin
Share

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!

Molten Peanut Butter Pudding

 

INGREDIENTS USED IN MOLTEN PEANUT BUTTER PUDDING

 

THE SUGAR

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.

THE BUTTER

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!

WARM MILK

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.

THE FLOUR

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

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

  1. Use warm milk for a non-lumpy batter
  2. Freeze 2 tbsp peanut butter before you start making the pudding.
  3. Do not over-mix your batter. Only mix until no lumps are visible.
  4. Use softened butter to prepare your ramekins and to prevent sticking.
  5. Insert the frozen peanut butter  in the middle after you have poured your batter into your ramekins.

 

OTHER RELATED RECIPES FROM THE BLOG

  • Heart Churros

  • Pasta Chips

  • Chikki Brownie Bites

MOLTEN PEANUT BUTTER PUDDING
 
Save Print
Ingredients
  • 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
Instructions
  1. Preheat oven to 180 degrees and line 2 ramekins with butter and cocoa powder.
  2. Mix in your caster sugar and butter well.
  3. When incorporated well, add in the warm milk.
  4. Then, add all your dry ingredients that is flour, cocoa powder, and baking powder.
  5. Mix everything together and divide the batter into two prepared ramekins.
  6. Add 1 tbsp peanut butter in the center of each ramekin.
  7. Bake only for 10-12 minutes until you see the edges, the tops are crisp and enjoy.
3.5.3251

 

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!

YOU MAY ALSO LIKE

Share
Tweet
Pin
Share

Categories: Recipes Tags: Bake With Shivesh, bakewithshivesh eggless, Baking, Baking Ingredients, baking tips, baking tools, breakfast dessert, Science of Baking, shivesh bhatia, summer desserts

Previous Post: « EGGLESS CHURRO BITES
Next Post: Small Serve biscoff cheesecake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

SUBSCRIBE TO MY YOUTUBE CHANNEL

Order your copy of my book on Amazon

Eggless Baking

Welcome to 'Bake With Shivesh' !

Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Search

Like us

Bake With Shivesh

Most Popular

  • Best eggless chocolate cake recipe
    Best eggless chocolate cake recipe
  • Eggless Rasmalai Tres Leches
    Eggless Rasmalai Tres Leches
  • How to Bake a Cake In a Microwave
    How to Bake a Cake In a Microwave
  • Best Chocolate Fudge Frosting
    Best Chocolate Fudge Frosting
  • FUDGY CHOCOLATE BROWNIES ( with eggless option )
    FUDGY CHOCOLATE BROWNIES ( with eggless option )
  • Eggless Banana Bread
    Eggless Banana Bread
  • Brownie fails and how to fix them
    Brownie fails and how to fix them
  • Eggless Mango Cake
    Eggless Mango Cake
  • Eggless Vanilla Sponge Cake Recipe
    Eggless Vanilla Sponge Cake Recipe
  • Eggless Vanilla cake and Chocolate cake
    Eggless Vanilla cake and Chocolate cake

Footer

About this blog

Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.

Useful Links

Recipe Index
Advertise
Media Mentions
TOS / Disclaimer
Contact Us
About
Privacy Policy
Terms & Conditions

LET’S GET SOCIAL

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

© 2023 · Bake with Shivesh · Site SetUp By Kaushik