Peanut Butter and Jam Berry Pudding

Name: Peanut Butter and Jam Berry Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 400 g frozen berries of your choice; 200 g strawberry or raspberry jam; 1 tbsp cornflour; 200 g salted butter; 200 g golden caster sugar; 3 large eggs; 1 tsp vanilla bean paste; 100 g self-raising flour; 100 g peanut butter; 2-3 tbsp milk; 30 g salted peanuts; vanilla ice cream or custard, to serve

This warm peanut butter and jam pudding turns a classic sandwich pairing into a cozy baked dessert. A bubbling berry-jam layer sits under a soft peanut butter sponge, finished with crunchy salted peanuts and served best with vanilla ice cream or custard.

Servings8 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

frozen berries of your choice
400 g
strawberry or raspberry jam
200 g
cornflour
1 tbsp
salted butter
200 g
golden caster sugar
200 g
large eggs
3
vanilla bean paste
1 tsp
self-raising flour
100 g
peanut butter
100 g
milk
2 tbsp
salted peanuts
30 g
vanilla ice cream or custard, to serve

Step-by-Step Instructions

Preheat the oven to 180°C/160°C fan/gas 4. Put the frozen berries and jam in a large saucepan and warm gently for about 5 minutes, stirring occasionally, until the berries begin to release their juices. Spoon a little of the hot berry liquid into a small bowl, whisk in the cornflour until smooth, then stir this slurry back into the pan. Simmer for 2 minutes until slightly thickened, then spread the fruit mixture evenly in the bottom of an 18 x 25 cm baking dish.

In a large bowl or stand mixer, beat the softened butter and golden caster sugar for about 5 minutes, until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla, self-raising flour, and peanut butter just until combined. Stir in 2 tbsp milk, adding the extra tablespoon only if the batter feels very stiff. Spoon the batter gently over the berry layer, smooth the top without pressing down, and sprinkle with salted peanuts. Bake for 45-50 minutes, until risen, golden, and a skewer inserted into the sponge comes out clean. Let the pudding stand for 10 minutes before serving warm with vanilla ice cream or custard.

Chef's Tips

Use smooth or crunchy peanut butter depending on the texture you prefer. If using fresh berries instead of frozen, reduce the initial cooking time slightly and add a splash of water only if the fruit looks dry. Avoid overmixing once the flour is added, as this can make the sponge dense. Leftovers can be covered and refrigerated for up to 3 days, then reheated gently in the microwave or oven.