Great British Bake Off’s Week 5 was all about puddings and I’m taking on Paul Hollywood’s Technical Challenge: the molten pudding.
As this is a technical, I’m taking the recipe mostly straight from Paul and giving myself 1 hour to complete, just like the bakers. The only slight difference is I didn’t use a pudding mold, which got me into a bit of a mess; more on that in the tips section.
Chocolate and Peanut Butter Molten Pudding Recipe
- 2-3 tbsp cocoa powder, for dusting
- 165g dark chocolate 70% cocoa solids (I used 72% for my bake)
- 165g unsalted butter, plus extra for greasing
- 3 medium eggs (I used large eggs for my bake)
- 3 medium egg yolks (I used large egg yolks for my bake)
- 85g caster sugar
- 2 tbsp plain flour
- 6 heaped tsp smooth peanut butter
- Large metal or glass bowl and sauce pan/two sauce pans to make a bain marie (double boiler)
- 1 large and 1 small silicon spatula
- Balloon whisk
- Medium mixing bowl
- Kitchen scale
- 6 pudding molds or large cupcake tin with 6 wells
- 4 cm cookie scoop
- Baking pan
- If using the large cupcake tins, line the bottom of the well with parchment paper AND don’t put a platter on top and flip the whole thing over! Instead, loosen the sides with a small silicon spatula and gently lift out the cake, THEN flip it over on the plate. Don’t forget to remove the parchment paper before serving.
- I did the platter on top/flip whole thing over the first time and all my beautiful molten center flooded out of the cakes. 😦
- Start checking for doneness at the 10-minute mark. The top should be dry but you should see a bit of wobble still. This bake actually took 12 minutes.
- Heat the oven 200 deg. C/400 deg. F. Grease the wells with butter and dust with cocoa powder. Set aside.
- Melt the chocolate and butter in a bain marie/double boiler. Water should be barely simmering. Remove from the heat and leave to cool slightly.
- Whisk eggs, egg yolks and caster sugar together until thick and mousse like.
- Fold the cooled melted chocolate and butter into the egg and sugar mixture. Sieve the flour over the top and fold in carefully to preserve the air you whisked in.
- Put three full scoops of batter into each of the wells; this will fill them about halfway. Spoon a heaped teaspoon of peanut butter into the middle of each well and spoon over two scoops of batter on top. (Using the 4 cm scoop, this ratio finished the batter completely.)
- Place the puddings on a baking tray and bake for 8 to 12 minutes. Puddings should be risen and a bit wobbly with no cracks.
- Gently lift out of the well and turn over on a plate.
Serve right away as the middle will start to thicken and you will lose the oozy, molten effect. Due to the flipping over snafu, this filling cooled and was no longer oozy once I’ve righted the whole flipping over thing.
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