Cook: 4 minutes

Serves: 4 generously

Unexpected dinner guest? Mix up this decadent dessert in mere moments. Serve with a generous scoop of vegan ice cream.

Method:

Start by making the peanut butter filling. Use a fork to whisk together the peanut butter and hot water until combined and smooth.
For the chocolate pudding, mix together the flour, cocoa powder and sugar in a small, heatproof bowl. Spoon in the oil with 6 tablespoons of cold water and stir until combined.
Spoon out 1 rounded tablespoon of the cake mixture and pour the peanut butter filling into the resultant hole. Smooth over the removed cake mixture, covering any visible peanut butter.
Cook in an 850W microwave for 3 minutes, then allow to stand for 1 minute. Serve hot.

Extracted from Katy Beskow’s Thrifty Vegan (Quadrille)

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Ingredients

Name: Peanut butter melt-in-the-middle chocolate pudding
Prep time: 5 min
Cook time: 4 min
Yield: 4 generously
Ingredients: For the peanut butter filling:; 3 rounded tbsp smooth peanut butter; 100ml (3 ½ fl oz/scant ½ cup) hot water; For the chocolate pudding:; 4 tbsp self-raising (self-rising) flour; 2 tbsp cocoa powder; 2 tbsp granulated sugar; 2 tbsp sunflower oil

For the peanut butter filling:
3 rounded tbsp smooth peanut butter
100ml (3 ½ fl oz/scant ½ cup) hot water
For the chocolate pudding:
4 tbsp self-raising (self-rising) flour
2 tbsp cocoa powder
2 tbsp granulated sugar
2 tbsp sunflower oil