Once in a while my husband wants to take over the baking duties and he often makes traditional British steamed puddings. Well, this is a steamed pudding, but the combination of peanut butter and chocolate is very American. He was inspired by a recipe that he saw online and created this. The recipe isn’t as precise as many of the recipes that I post, but steamed puddings are fairly forgiving.
The peanut butter ice cream topping is the same topping that they use at an ice cream place my husband used to visit when he was a kid. He found it online and ordered a big jar. So that’s what he used here but you could substitute another ice cream topping or even just peanut butter. You can also find recipes online for peanut butter sauce.
This pudding was interesting. You can certainly taste the peanut butter and the chocolate, but this isn’t a super decadent cake like you might expect. I think that this would be good topped with a nice chocolate ganache, but I really like chocolate! So if you are looking for a dessert that’s American but a little different, this is a great recipe to try.
4 ounces butter, room temperature
4 ounces sugar
4 ounces self-rising flour*
1 ounce cocoa powder
2 ounces chocolate chips
Peanut butter ice cream topping
Bring a large pot of water to the boil; add a steamer basket. Grease a 1 liter pudding basin or bowl.
In a large mixer bowl cream the butter and sugar together until light and fluffy. Sift the flour and cocoa together and add with the eggs, a little at a time, to the creamed mixture, beating well between each addition. Finally, stir in the chocolate chips.
Pour the half the pudding batter into the prepared basin and add some peanut butter topping. Top with the remaining batter. Cover the basin with greased aluminum foil. Steam for 1 ½ hours, adding more boiling water if necessary.
Invert the pudding on to a serving plate. Top with additional peanut butter topping. Serve immediately.
*You can make your own self-rising flour by combining 2 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, and ½ teaspoon salt
Recipe from Pudding Club
Inspired by Clumbsy Cookie