Vegan Peanut Butter Pudding Recipe

Taken from Chantelle Nicholson’s cookbook ‘Planted‘, this is one of those desserts that ticks all the boxes for a luscious treat — peanut butter, caramel and chocolate. You can make the puddings as well as the sorbet in advance and freeze until needed. The sorbet is also delicious on its own — it makes a little more than you need for 4 people.

Down

Serves: 4

INGREDIENTS

For the peanut butter pudding

80g aquafaba
80g caster sugar
65g ground almonds
65g plain flour
½ tsp baking powder
Pinch of salt
20g peanut butter
20g olive oil
20g non-dairy butter, melted
20ml non-dairy milk

For the dark chocolate sorbet

125g caster sugar
90g cocoa powder
90g dark chocolate, minimum 70% cocoa solids, broken into pieces
100g ice

For the peanut butter caramel

60g caster sugar
30g non-dairy butter
60ml non-dairy milk
1 tbsp peanut butter
¼ tsp table salt

METHOD

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 4 ramekins, approximately 250ml in volume.

Start by making the sorbet. Put the sugar and cocoa powder in a saucepan with 200ml of water. Whisk well, then place over a medium heat and bring to the boil. Continue whisking and cooking the mixture until it thickens, about 5 minutes. Put the chocolate in a mixing bowl and pour the cocoa mix through a fine sieve onto the chocolate. Allow to sit for 5 minutes, then whisk together. Add the ice and whisk until the ice has melted and the mixture has cooled. Churn in an ice-cream maker following the manufacturer’s instructions, or transfer to the freezer and remove the whisk every hour to break up the ice crystals.

For the puddings, whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the sugar and whisk until glossy and all sugar grains have dissolved.

In a separate bowl, combine the ground almonds, flour, baking powder and salt. In a third bowl, mix the peanut butter, olive oil, melted butter and milk together. Stir the peanut butter mix into the dry ingredients, then gently fold in the meringue. Divide between the ramekins and bake for 10 minutes.

When ready to serve, make the caramel. Put the sugar into a small, heavy-based saucepan or frying pan. Set over medium heat and leave the sugar to melt, swirling the pan occasionally for even caramelisation. Once the sugar has dissolved and reached a deep golden colour, add the butter and whisk to combine well. Bring the milk to the boil, then add the caramel and whisk well. Lastly, whisk in the peanut butter and salt.

Drizzle the warm caramel sauce over the peanut puddings and serve with a big scoop of dark chocolate sorbet.