Peanut butter & jam pudding
The perfect food hug is a jam sponge pudding, but we have gone a step further, think peanut butter and jam sandwiches! The depth of salty, nutty flavour you get from peanuts works really well in this pudding, especially contrasted with a hidden layer of lovely jammy fruit underneath. Serve with a generous helping of vanilla ice cream or warm custard
Serves 8
Prep 15 mins plus cooling
Cook 1 hr
VEGETARIAN FREEZABLE
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400g frozen berries of your choice
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200g strawberry or raspberry jam
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1 tbsp cornflour
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200g salted butter
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200g golden caster sugar
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3 large eggs
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1 tsp vanilla bean paste
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100g self-raising flour
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100g peanut butter
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2-3 tbsp milk
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30g salted peanuts vanilla ice cream or custard, to serve
1 Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, then heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, then simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm) and set aside.
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