That warm, oozey, high calorie, chocolatey comfort thing you need when….you just need it.
This lil’ wee thing I first laid eyes and mouth on, a couple of years ago when I was in the Hawksmoor. < It’s a fancy steak restaurant in London. Go there, it’s as good as everyone says. This is their recipe, and in fact they call it the ‘Marathon pudding’ as us oldies once knew the now-called Snickers. It incorporates the main (important) flavours of a snickers bar – CHOCOLATE , CARAMEL & NUTS. This is literally my dream combo.
Now I am a reasonably *ok* cook, and I love cooking. Baking…I’m not quite as good. I don’t have any of the fancy equipment, scales or any other nonsense, but this is kinda easy to do. I have The Hawksmoor cookbook in my arsenal and usually opt for all the savoury dishes as with all my cookbooks tbf…but a few weeks ago, I wanted something fancy as a treat and here we are.
RECIPE & METHOD (as from the Hawksmoor Book):
Serves 8-10< lol
Pudding mix: 18og 70% dark chocolate, 180g unsalted butter (cubed), 4 eggs, 4 egg yolks, 250g caster sugar, 90g plain flour (sifted)
Peanut butter filling: 65ml double cream, 25g butter, 15g caster sugar, 150g good quality milk chocolate, 2 tbsp smooth peanut butter, 15ml milk, 1 egg, 1 egg yolk
The day before, if possible, make the peanut butter filling. I made mine just in the AM of the same day and ’twas fine. To make the filling, put the cream, butter and sugar into a pan and bring to boiling point – break up the chocolate into squares and put in a bowl – pour over the boiling mixture of cream over the chocolate and stir until melted. Add the peanut butter, milk, egg end egg yolk and mix together. Leave to cool and place in fridge until use.
To make the pudding : melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir & set aside. Whisk together eggs, egg yolks and sugar together until doubled in size. Put the flour in a separate bowl and mix in the chocolate mixture and combine well. Then gently fold in the whisked eggs. Then put the mixture into ramekins (9cm by 4cm) until half full – then a tablespoon of the peanut butter filling (which will now be harder and more toffee-like) and then top up the ramekin with the chocolate mixture until 2cm approx from the top of the ramekin. Refrigerate for at least 30 mins, or they will last for up to 2 days before baking.
To cook : preheat oven to 180 and bake for approx 1o mins. Serve with salted caramel ice cream.
THEY ARE BLOODY DELICIOUS! They are a little effort to make but they are very much worth it. I kept uncooked ones in the fridge as ‘spares’ and enjoyed them for a couple of nights too. I did my usual thing of believing I knew better than the ACTUAL RECIPE and added more chocolate into the mix….so mine are actually a little darker in colour than the Hawksmoor ones, which come out a little more caramel in colour. If you follow the above recipe to the T then yours won’t look quite like my chocolate-overdosed-things.
Sidenote : YOU DO NOT NEED THE EXTRA CHOCOLATE.