Choc-Peanut Butter Lava Pudding
This Choc–Peanut Butter Lava Pudding is the ultimate low-effort indulgence — warm, gooey and comforting. Hidden swirls of peanut butter create rich pockets in the chocolate sponge, while a glossy chocolate sauce forms underneath. Best served with a scoop of vanilla ice-cream or a generous dollop of cream.
How long will it take?
50 minutes
What’s the serving size?
Serves 6
What do I need?
For the Sponge
- 150 g plain flour
- 35 g cocoa powder
- 150 g caster sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 250 mL milk
- 80 g unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 6 heaped tsp smooth peanut butter, about 100 g total
For the Sauce
- 120 g brown sugar
- 30 g cocoa powder
- 350 ml boiling water
How do I make it?
- Preheat oven to 200C.
- Grease a 6-cup ovenproof baking dish.
- In a large bowl, whisk together the flour, cocoa, caster sugar, baking powder and salt.
- In a separate jug, whisk the milk, melted butter, egg and vanilla.
- Add the wet mixture to the dry ingredients and stir until just combined — don’t overmix.
- Pour the batter into the prepared dish.
- Using a teaspoon, drop 6 generous dollops of peanut butter evenly across the batter.
- They will sink into the pudding as it bakes, creating melty pockets.
- Make the sauce in a small bowl by mixing brown sugar and cocoa powder.
- Sprinkle this mixture evenly over the batter.
- Carefully pour the boiling water over the back of a spoon onto the pudding to avoid disturbing the surface.
- Bake for 30–35 minutes, or until the top is set and the pudding is puffed but still saucy underneath.
- Serve immediately, spooning sauce from the bottom of the dish as you go.
TOP TIPS
- Chunky peanut butter works too: It adds bonus crunch.
- Make ahead: Assemble the batter and peanut butter dollops earlier in the day but add the sauce and bake just before serving.
- Allergy-friendly option: Swap peanut butter for almond or other nut butter.
