- 1⁄2 cup milk
- 80 g butter, melted
- 1 large, free-range egg
- 140 g self-raising flour
- 2 T cocoa
- 100 g coconut sugar
- 60 g Salted peanuts, toasted and crushed, for serving
- For the peanut butter filling:
- 4 T butter, melted
- 65 g icing sugar
- 190 g peanut butter
- Salt, a pinch
- 1⁄2 t vanilla extract
Preheat the oven to 180°C and grease a 30 cm oval ovenproof dish or copper pan. Lightly whisk together the milk, butter and egg.
In another bowl, sift together the our and cocoa, then stir in the sugar. Slowly add the milk mixture to the dry ingredients, beating until smooth. Pour into the dish.
To make the peanut butter filling, beat the butter, icing sugar, peanut butter, salt and vanilla until smooth and glossy. Dollop half the peanut butter filling onto the chocolate pudding mixture and swirl to create a marbled effect. Bake for 25–30 minutes, or until set.
Heat the remaining peanut butter mixture in the microwave for 30 seconds to 1 minute, or until slightly runny, and serve with the warm pudding with extra melted chocolate if you like. Top with the crushed peanuts.
Cook's note: Pretty much everyone loves a traditional chocolate pudding and no-one will complain about peanut butter as an extra. The salty nuttiness takes this childhood favourite to a whole new level.