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Dulche de leche and chocolate peanut butter puddings

The ultimate chocolate comfort hit for winter - by Louise Franc
  • 06 Jul 2017
Dulche de leche and chocolate peanut butter puddings
Chris Middleton from 'Low and Slow'
Serves 6-8
Proudly supported by

Try this luxe pudding recipe from Louise Franc's Low & Slow: Comfort Food for Cold Nights.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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