Ingredients
DULCHE DE LECHE
395 g (14 oz) tin of condensed milk
PUDDING
125 g (4½ oz) butter, softened
125 g (4½ oz/2⁄3 cup, lightly packed) soft brown sugar
1 teaspoon vanilla extract
2 large free-range eggs
150 g (5½ oz/1 cup) self-raising flour 30 g (1 oz/¼ cup) unsweetened cocoa powder
150 g (5½ oz/1 cup) dark chocolate melts, chopped in half
125 ml (4 fl oz/½ cup) milk
180 g (6½ oz/½ cup) dulche de leche (half the amount from recipe above)
1½ tablespoons crunchy natural peanut butter (no added salt or sugar)
thick (double/heavy) cream, to serve
Method
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Start by making the dulche de leche. Place the tin of condensed milk on its side in a large saucepan. Cover with water so it is submerged by at least 5 cm (2 inches). Bring to a simmer, then leave to simmer for 3 hours, topping up the water regularly so the tin remains completely submerged. Carefully remove the tin from the water. Allow to cool before opening. Spoon into a bowl and whisk until smooth. You’ll only need half the resulting dulche de leche in the pudding; the rest will keep in an airtight container for up to 5 days.
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Grease a 1.5 litre (51 fl oz/6 cup) steamed pudding basin (mould) and line the base with baking paper. Beat the butter and sugar together in a bowl. Beat in the vanilla and eggs, one at a time, until fluffy and well combined. Sift the flour and cocoa powder together and mix in the chocolate melts. Fold into the egg mixture with the milk until combined. In a separate bowl, mix the dulche de leche and peanut butter together.
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Spoon half the chocolate mixture into the pudding basin. Spoon in the dulche de leche mixture, then cover with the remaining chocolate mixture. Grease a sheet of baking paper and use it to cover the top of the pudding basin. Top with two layers of foil, then secure with string.
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Fill a large saucepan one-third full of water and bring to the boil. Reduce the heat to a simmer. Place the pudding basing in the saucepan and cover with a lid. Gently simmer for 1 hour 20 minutes, or until a skewer inserted into the top of the pudding, through the foil, comes out almost clean, but a little fudgy.
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Carefully remove the pudding from the water, then remove the string, foil and paper. Invert the pudding onto a plate. Slice into wedges and serve with thick cream.
Images and recipes from Low & Slow: Comfort Food for Cold Nights by Louise Franc.
