I had dinner guests this weekend. This isn’t something I do as much as I would like as I don’t currently have a formal dining space, so everyone has to resort to eating off their laps.

My lovely friends, Bob and Nic, are my cats favourite baby sitters, and I am very grateful that they are always willing to help out when I go away for a few days. As a thank you, I invited them around for dinner, and while the Pork Schnitzel and Spaetzel was something I have made many times, I decided to make a pudding for dessert which I have never done before.

In hindsight, cooking for guests, I should have done an old faithful recipe, but I wanted to do something peanuty as both Nic and I love our PB. It was actually very successful even though I only split the recipes 4 ways, instead of 6, but I don’t like anyone to go home hungry.

PS – Yes, I served it in Skull goblets, what of it? Its almost Halloween, and I am just getting in the spirit

Peanut Butter Pudding

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Serves

6

Ingredients

• 450ml Double Cream
• 500ml Whole Milk
• 35g Cornflour
• 500g Smooth Peanut Butter
• 200g Caster Sugar
• ½ teaspoon Salt

Directions

1.	Pour the double cream into a large pan, then add the milk reserving about 100ml
2.	Add the cornflour to the reserved milk and mix to a thin paste ensuring no lumps remain
3.	Add the peanut butter, sugar and salt to the pan and over a low heat, whisk together until fully combined
4.	Continue to heat, whisking constantly, until the mixture starts to thicken. Once you can lift the whisk and see a shadow, it's done
5.	Strain the mixture through a sieve to remove any potential lumps, and leave to cool for 10 minutes
6.	Divide the mixture between the pudding bowls, sundae glasses or goblets. Optionally, you can spoon a tablespoon full of nutella in the bottom before adding the pudding
7.	Press a layer of clingfilm so that it touches the surface of the pudding, and leave at room temperature until cool, then refrigerate for 2 hours
8.	Top with a little whipped cream, or fudge sauce, then serve