A combination that’s become more popular than ever in recent years is jam and peanut butter. 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. Served with a generous helping of vanilla ice cream or warm custard, this ticks all my comfort food boxes.
SERVES 8 PREP 15 mins plus cooling COOK 1 hr EASY vegetarian | ❄
400g frozen berries of your choice
200g strawberry or raspberry jam
1 tbsp cornflour
200g salted butter
200g golden caster sugar
3 large eggs
1 tsp vanilla bean paste
100g self-raising flour
100g peanut butter
2-3 tbsp milk
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, 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.
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.
PER SERVING 568 kcals • fat 32g • saturates 16g • carbs 59g • sugars 47g • fibre 5g • protein 10g • salt 0.8g
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