Preparation time is 10minutes
Cook time is 1hours 20minutes
Total time is 1hours 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1 cup self-raising flour
- 200grams unsalted butter
- 1/3 cup crunchy peanut butte
- 200grams 70% cocoa dark chocolate
- 1tablespoons cocoa
- 15 white marshmallows
- peanuts
- chocolate ice-cream to serve
- 3 free range eggs
- 2/3 cup caster sugar
Method
Step 1 of 3
Preheat oven to 200°C. Grease an 18cm cake pan and line base and side with baking paper, ensuring paper extends 3cm above the sides.
Step 2 of 3
Place butter and chocolate in a microwave-safe bowl and heat on high for 1 minute. Stir and repeat until melted and smooth. Whisk eggs, sugar and peanut butter together in a separate bowl. Add to chocolate mixture and stir to combine. Add flour and a pinch of salt and stir until smooth. Add 10 marshmallows and fold them in. Transfer to pan and top with remaining marshmallows.
Step 3 of 3
Combine cocoa, extra caster sugar and 1/3 cup boiling water in a bowl. Pour over pudding batter. Bake for 20 minutes or until a crust forms on top of pudding. Reduce oven to 150°C and cook for a further 1 hour or until slightly firm on top and gooey in the centre. Stand for 10 minutes. To serve, top with ice-cream and peanuts, and dust with extra cocoa.
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