Dulce de leche and chocolate peanut butter puddings
( SERVES 6 )
The following recipe is an extract from Louise Franc's book, Low & Slow:Comfort Food for Cold Nights (Smith Street Books, RRP $46.99)
Dulce de leche
|1 tin||Condensed milk, 395g|
|125 g||Butter, softened|
|125 g||Soft brown sugar, 2/3 cup, lightly packed|
|1 tsp||Vanilla extract|
|2 large||Free range eggs|
|150 g||Self raising flour|
|30 g||Cocoa powder, ¼ cup, unsweetened|
|150 g||Dark chocolate bits, 1 cup, chopped in half|
|125 ml||Milk, ½ cup|
|180 g||Dulce de leche, ½ cup (half the amount from the recipe above)|
|1½ Tbsp||Crunchy peanut butter, no added salt or sugar|
|1 bottle||Cream, thick, for serving|
- Place the tin of condensed milk on its side in a large saucepan. Cover with water so it is submerged by at least 5cm. 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 dulce de leche in the pudding; the rest will keep in an airtight container for up to 5 days.
- Grease a 1.5 litre (6 cup) steamed pudding basin 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 dulce de leche and peanut butter together.
- Spoon half the chocolate mixture into the pudding basin. Spoon in the dulce 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.
- Fill a large saucepan one-third full of water and bring to the boil. Reduce the heat to a simmer. Place the pudding basin 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.
- Carefully remove the pudding from the water, then remove the string, foil and paper. Invert the pudding on to a plate. Slice into wedges and serve with thick cream.