Self-Saucing Chocolate Peanut Butter Pudding
- FOR THE SPONGE:
- 15 grams Peanut Butter
- 35 grams Dairy Free Spread
- 1 Medium Banana, Mashed
- 2 Eggs
- 100 milliliters Dairy Free Milk
- 125 grams Gluten Free Self Raising Flour
- 50 grams Brown Sugar
- 25 grams Cocoa Powder
- 50 grams Dairy Free Dark Chocolate, Roughly Chopped
- FOR THE SAUCE:
- 125 milliliters Boiling Water
- 25 grams Peanut Butter
- 50 grams Brown Sugar
- 15 grams Cocoa Powder
- Preheat oven to 180u0b0C (355u0b0F). Grease a casserole dish.
- For the sponge, melt peanut butter and dairy free spread together in a small saucepan over a low heat. Whisk peanut butter mix, mashed banana, eggs and milk. Mix in flour, brown sugar, cocoa powder and chocolate chunks. Pour into casserole dish.
- Make the sauce by stirring boiling water, peanut butter, sugar and cocoa powder. Carefully pour into casserole dish.
- Bake for 40-45 minutes. Serve with dairy-free ice cream if desired.
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Taken from tastykitchen.com/recipes/desserts/self-saucing-chocolate-peanut-butter-pudding/ (may not work)