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Peanut butter & jam pudding

Peanut butter & jam pudding in a large baking dish

Peanut butter & jam pudding

Name: Peanut butter & jam pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 400g frozen berries of your choice; 200g strawberry or raspberry jam; 1 tbsp cornflour; 200g salted butter; 200g golden caster sugar; 3 large eggs; 1 tsp vanilla bean paste; 100g self-raising flour; 100g peanut butter; 2-3 tbsp milk; 30g salted peanuts; vanilla ice cream or custard, to serve

Esther Clark

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr

plus cooling

A star rating of 4.3 out of 5.8 ratingsRate

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The popular combo of jam and peanut butter works beautifully in this sponge pudding. The salty, nutty flavour you get from the peanuts matches so well with the jammy fruit

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g frozen berries

of your choice
200g strawberry or raspberry jam
1 tbsp cornflour
200g salted butter
200g golden caster sugar
3 large eggs
1 tsp vanilla bean paste
100g self-raising flour
100g peanut butter
2-3 tbsp milk
30g salted peanuts
vanilla ice cream

or custard, to serve

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Nutrition: Per serving

kcal568
fat32g
saturates16g
carbs59g
sugars47g
fibre5g
protein10g
salt0.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
step 2

Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.

Recipe from Good Food magazine, March 2021

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A star rating of 4.3 out of 5.8 ratings

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