W I C K E D W I N T E R P U D
It is almost a year since I first saw a recipe for a Snickers pudding in the August 2016 edition of delicious. magazine. It was filed away in the recesses of my brain for the right chocolaty moment. A couple of weeks ago on a really cold day when the family was in the mood for peanuts & chocolate I pulled out the delicious. mag & converted the recipe to gluten free. Of course it took a couple of trials before everyone was happy (needed more cocoa, needed more sauce, needed more peanuts, needed more caramel, needed to be more).
This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.
Ingredients
Dry ingredients
115 g Bakers’ Magic gluten free flour
½ tsp Baking powder
20 g Skim milk powder
75 g Caster sugar
20 g Cocoa
¼ tsp Salt
Wet ingredients
75 g Butter
100 g Sour cream
30 g Milk
1 tsp Vanilla extract
1 Egg
65 g Crunchy peanut butter
100 g Milk chocolate chips
200 g Demera sugar
300 g Thickened cream
1 Cup Boiling water
Extra cocoa & roughly chopped salted peanuts
Sugar, Cream & Water - This amount makes a lot of sauce for the pudding. My daughter was extremely pleased with this amount, I thought it was too sweet (but I still ate it willingly :) ). I have made the pudding with half the amount of sauce and it is fine. I wouldn't make it with less than half the amount specified.
Method
Turn oven on to 160 C. Grease a 2 L casserole dish.
Mix together the dry ingredients. I usually blitz it in a food processor.
Soften/melt the butter & then combine it with the rest of the wet ingredients.
Bring the cream to the boil, add in the hot water & set it aside.
Mix together the dry ingredients & wet ingredients. Stir in the milk chocolate chips. Transfer the mix to the casserole dish.
Sprinkle the demera sugar over the top. Gently pour over the hot water/cream mix.
Bake for approx. 1 hr. Bring out of the oven & cool for 5 mins. Depending on whether all the sugar has dissolved the crust may be a little caramelised in places. Dust the top with cocoa, sprinkle on the peanuts & serve with cream and/or ice-cream.
Simply enjoy!