An easy and delicious treat to sweeten your week.


Serves: 4 individual puddings

Total time 1hr approx including resting

  • 100g 70% dark chocolate pieces
  • 100g butter - cut into cubes
  • 55g melted butter for greasing
  • 1 tbsp vanilla extract
  • 55g brown sugar
  • 2 large eggs
  • 2 egg yolks
  • 30g sifted gluten free flour - sieved
  • 2 tbsp nutty peanut butter


  1. Preheat the oven to 220oC/ Gas 6
  2. Grease your 4 moulds heavily with the melted butter. Place the chocolate, butter and vanilla into a heatproof bowl and then place over a pot of barely simmering water.
  3. Make sure the bowl is not touching the water. Allow the ingredients to melt slowly. It will take about 5-6 minutes.
  4. Whisk the eggs, egg yolk and sugar until pale and very thick. Fold into the chocolate mixture until completely one colour and smooth. Whisk in your gluten free flour.
  5. Divide the batter between the prepared moulds. Push 1/2 tbsp of peanut butter into each mould until the chocolate batter covers it. Place the moulds on a baking tray. Rest the mix in the fridge for 30 minutes..
  6. Remove from the fridge and bake in the preheated oven for 12 minutes exactly. Remove from the oven and rest for 2 minutes before turning out the puddings onto individual plates.
  7. You can serve these in ovenproof cups to save the drama of trying to turn them out onto a plate. Once you start to eat them you will see your soft peanut butter center.
  8. Serve immediately with whipped cream or some good quality vanilla ice cream.