salt and peanuts – chocolate, peanut, maple and honey self saucing pudding

Cass named this one. It’s a Dizzy Gillespie song. I thought Let’s Stick Together because of the maple syrup and honey, and everything is a good flavour combination, but Salt and Peanuts wins because it has some ingredients in the title so the reference isn’t too obscure.

Our dogs, Billie and Ella also make a feature here. My brother in law had a suggestion that this blog needs more dogs and while I was making the recipe, I gave them the excess peanut butter. I had the thought to take a photo for Jack and include it in my write up -I also liked his rhyme. After all, it wouldn’t fully be Crichton’s Co-Op without Billie and Ella as well. Feel free to feed your pets some excess peanut butter too. Don’t worry I washed my hands and the spoon well afterwards. For those that may be worried about dog spam on here (namely my mum) – don’t worry food and music are the priority.

The business side of things – the recipe – is an adaptation from a recipe in the July 2016 ABC Delicious mag. The first time this was made, cooking was a team effort on a Friday night and Cass is credited with the adaptations. The original recipe was written for a segment highlighting maple syrup. This version is adjusted to focus the chocolate with hints of the other flavours and is not as sweet. It also has the addition of toasted peanuts for texture. I re-made for the blog one Saturday night in July and it’s a winner.

 

chocolate + peanut w maple + honey self-saucing pudding

Serves 4 using 250 ml ramekins

 

60g salted peanuts

75g demerara sugar

65g smooth peanut butter

50g salted butter

salt

¾ cup milk

50g dark cooking chocolate

80g maple syrup

50g honey

1 cup self-raising flour

20g Dutch cocoa powder

1/8 tsp baking powder

thickened cream, to serve

 

Preheat oven to 180 degrees Celsius.
Grease 4 250ml ramekins.
Roast peanuts in a pan over med-high heat. Take off when starting to char – this won’t take long once you’re at temperature. Wait til they cool and then crush slightly with a pestle or something similar.


Into a saucepan, place demerara sugar, peanut butter, 25g of the butter and a pinch of salt. Cook over a high heat until the mixture starts to caramelise. Stir well so that the mixture (because of the peanut butter) doesn’t stick to the pan during caramelising.
While the mixture is still over the heat, add half of the milk while stirring.
Take the mixture off of the heat and add the remaining milk. Stir well.


Add the cooking chocolate. Stir until dissolved. Add remaining butter, maple syrup and honey. Stir until all mixed through.

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Sift flour, cocoa and baking powder into a bowl.
Make a well in the centre, then add peanut butter mixture and stir until smooth.
Add the peanuts and mix through.
Pour batter into the individual ramekins.
Place the ramekins in the freezer for 20 minutes.
Cook in the oven for 12-15 minutes. A skewer inserted on the edges should come out clean, and when inserted in the middle it should be gooey. Check at 12, and then leave in for a bit longer if not ready. The cake will keep cooking in the ramekin.

Serve with whipped thick cream on top.

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