Little treats: Peanut butter and jam puddings
Want to treat yourself? Whip up a batch of these tasty little peanut butter mouthfuls – the perfect treats for fans of the American classic PB&J
Sat Fat: 4.5g
260g chunky peanut butter
115g caster sugar
1 tsp sea salt flakes
60ml vegetable oil
½ tsp bicarbonate of soda
½ tsp baking powder
70g fresh or frozen raspberries
85g raspberry jam, warmed with a small splash of water to make a syrup
2 tbsp roasted peanuts
Vanilla ice cream, to serve
12-hole muffin tin, greased
1 Preheat oven to 180˚C/160˚C fan/gas mark 4. Whisk together eggs, peanut butter, sugar, salt, oil, soda, baking powder and milk till well combined.
2 Add mix to tin. Gently prod berries into the middles. Bake for 20 mins, or till golden and puffed. Cool in the tin for 5 mins, remove.
3 Serve with a drizzle of jam-syrup, peanuts and ice cream.
Peanut butter and jam puddings, from Cut The Carbs! by Tori Haschka (Quadrille, £30). Photography by Chris Chen.