Baked Peanut Butter Pudding

Easy recipe for baked peanut butter pudding that’s sweetened with fruit for a quick and nutritious deal with (makes use of up leftover egg whites too!).

homemade peanut butter pudding in ramekins

Youngsters love pudding, they usually additionally love peanut butter, so why not mix them right into a nutritious deal with that you would be able to make in a jiffy for the lunchbox or wholesome snacks?

I devised this soufflé-like pudding a couple of weeks in the past once I had quite a few leftover egg whites to make use of up from making a pair quarts of ice cream for a weekend get together.

It turned out superb and has been an everyday characteristic on the menu since then.

Not a peanut butter fan?

In that case, I recommend this similar recipe, substituting sesame seed butter (tahini). This scrumptious various is lighter than the peanut butter model and is recommended for these with any peanut or nut butter allergy symptoms.

Probably the greatest options of this recipe is that it’s prepared in solely quarter-hour of baking time!

I personally choose consuming it after briefly cooling on the counter after baking, whereas the pudding remains to be heat.

In case you don’t have date syrup readily available, don’t substitute honey.

Cooking honey destroys all its useful properties and makes it fairly mucous-forming in keeping with Ayurvedic custom. Uncooked honey is barely for use in unheated dishes!

You might substitute sucanat, coconut sugar, and even maple syrup, however these pure sweeteners are tougher to digest than a fruit-based sweetener like date syrup.

I hope you get pleasure from it 🙂

Easy recipe for baked peanut butter pudding that’s sweetened with fruit for a quick and nutritious deal with (makes use of up leftover egg whites too!).

Directions

Preheat oven to 350°F/ 175°C.
Frivolously grease 4 (4-ounce) ramekins with butter to forestall sticking.
Mix peanut butter, milk, vanilla, date syrup, and sea salt in a clear, dry bowl till properly combined. Put aside.
Whip egg whites in a separate bowl with a hand mixer till stiff peaks kind (about 3-5 minutes).
Pour whipped egg whites into the bowl with the peanut butter combination. Gently fold with a big serving spoon till simply blended. Don’t overmix to protect the airiness of the pudding.
Fill the 4 ramekins evenly with the peanut butter pudding combination permitting a little bit of area on the tip for slight growth throughout baking.
Bake for quarter-hour or till the pudding is puffed and calmly golden on prime. Keep away from overbaking, or the pudding will likely be too dry.
Take away ramekins from the oven and let cool for 10 minutes.
Serve heat for a soufflé-like consistency or chill for an hour or extra within the fridge for a firmer, custard-like texture. Garnish with a drizzle of honey if desired.