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Nutrition: Per serving

  • kcal568
  • fat32g
  • saturates16g
  • carbs59g
  • sugars47g
  • fibre5g
  • protein10g
  • salt0.8g

Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and 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, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.

  • step 2

    Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.

Recipe from Good Food magazine, March 2021

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.3 out of 5.8 ratings

Amanda_Associate_Editor

If peanut butter and jam are your flavours then you'll adore this epic sweet and salty saucy pud. It was a big success with adults and kids in my house. Will definitely remake this, but as it's so generous I'll need to give myself a breather of a month or two.

charliep

I agree that is a bit of an odd mix but I thought I'd give it a go. Not 100% sure I will do it again, to be honest think it would be much nicer as just the jammy fruit bottom and a sponge topping.

Breizhy

Enjoyed this very much. The peanut butter flavour is subtle, the cake nice and spongy -- and nicely separate from the fruit. I added plenty more peanuts than in the photo, yet they are still not intrusive or overly contrasting with the sweet (ie. comment below, not sure how one reads this recipe,…

clairemay407

Very strange mix, with just random peanuts on top! Would not do this again

juliawragge169

question

If making this recipe ahead, what would be the best way too reheat this?

goodfoodteam avatar
goodfoodteam

Hello, thank you for your question. To reheat, heat oven to 160C/140C fan/gas 3. Cover the pudding with a layer of foil to stop the top from burning. We haven't tested reheating so can't give an exact time, but start checking the sponge after 20-25 mins. Best wishes, BBC Good Food Team

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