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Peanut Butter Raspberry Pudding Cups
Description
Peanut Butter Raspberry Pudding Cups are a delightful treat that perfectly combines the nutty richness of peanut butter with the tart sweetness of raspberries. This recipe yields 12 servings, making it ideal for gatherings or family desserts. To begin, preheat your oven and prepare a 12-hole muffin tin. The process involves whisking eggs, chunky peanut butter, sugar, and a few other ingredients to create a smooth mixture, which is then divided among the muffin holes. Fresh or frozen raspberries are nestled into the center of each pudding, adding a burst of flavor and color. After baking until golden and puffed, these pudding cups emerge as a heartwarming dessert. Served with warm raspberry jam drizzled over the top, a sprinkle of roasted peanuts, and a scoop of vanilla ice cream, these pudding cups offer a delightful combination of textures and tastes that are sure to satisfy any dessert craving.
Ingredients
Instructions
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Getting Started with Oven Preparation:
The journey to delicious pudding cups begins by warming up your oven to a cozy 180°C (350°F/Gas 4), setting the stage for baking perfection.
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Mixing the Base:
Grab a bowl and whisk together the core ingredients - eggs, chunky peanut butter, caster sugar, sea salt flakes, vegetable oil, bicarbonate of soda, baking powder, and milk. This mixture, once smooth, is evenly distributed into the pre-greased holes of your muffin tin, laying the foundation for your pudding cups.
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Adding the Raspberry Heart:
Now, it's time to introduce the raspberries. Each pudding cup gets a generous heart of raspberries, gently pushed into the center. This step infuses each bite with a burst of fruity sweetness.
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Baking to Golden Perfection:
With everything in place, slide the muffin tin into the preheated oven. The baking process, lasting about 20 minutes, transforms the mixture into golden and puffed delights. A skewer test will tell you they're ready, marked by a clean pull with just a hint of raspberry.
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Serving with Love:
After a brief cooling period of 5 minutes in the tin, the pudding cups are ready to make their grand exit. Served warm, each pudding cup is drizzled with raspberry jam-syrup, sprinkled with roasted peanuts for a nutty crunch, and topped with a scoop of vanilla ice cream for creamy contrast.
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