If I can only eat 1 type of sandwich my entire life, it would be PB&J. There's something magical about peanut butter and jelly or jam. I mean, it can be a quick go-to snack any time of the day (or night). And it is no surprise that I adore this pudding.
Amazin' Graze's Chia Seeds & Peanut Butter
I am using a mixture of frozen berries that I have in hand. I would buy any type of berries that have gone on for sale for about 50% at my local supermarket and I would freeze them. They come in handy for all kinds of breakfast dishes or desserts, especially this pudding. You can use any type of berries you desired.
As for the peanut butter, be sure to use a high quality one that doesn't contain sugar or salt. It will make all the difference. This recipe is pretty simple and easy to put together. So, no excuse for you not to make this.
Ingredients:
(Make one 10" pudding)
Frozen Berries, 400g (I'm using a mixture of frozen raspberries, blackberries and strawberries)
High Quality Strawberry Jam Preferably No Added Sugar, 200g
Cornstarch, 10g
Fresh Lime Zest, 1 Lime
Fresh Lim Juice, 1 Lime
Unsalted Butter, 200g
Demerara Sugar, 100g
Eggs, 2
Unbleached All Purpose Flour, 100g
Baking Powder, 6g
Sea Salt, Pinch
Amazin' Graze's Peanut Butter, 100g
Amazin' Graze's Chia Seeds, 1 TBSP
Slivered Almonds, 30g
Kirsch / Cointreau / Brandy, 2 TBSP
Equipment:
Oven
Cast Iron Skillet 10" / Pan
Hand / Stand Mixer
Directions:
Add the frozen berries and jam in a skillet over medium heat.
Stir to combine well.
Continue cooking until liquified.
Take about 2 to 3 TBSP of that liquid and add to the cornstarch.
Stir until well combined.
Continue cooking until thickened.
Add in lime zest and juice.
Give it a final mix.
Remove from heat and set aside to cool down.
Preheat oven to 165 degree celsius or 325 fahrenheit.
In a large bowl, whip butter until mayo consistency with a hand or stand mixer.
Add in sugar and continue whipping until light and fluffy.
Whip in eggs, 1 at a time, until fully incorporated.
In another bowl, combine flour, baking powder and salt.
Whip in the flour mixture, 1/3 portion at a time, until homogeneous.
Followed by Amazin' Graze's peanut butter.
Lastly, fold in Amazin' Graze's chia seeds and the slivered almonds until well combined.
If the batter is too stiff and thick, loosen it up with some Kirsch.
Transfer the batter to the berries mixture.
Wack into the oven and bake for 35 to 40 mins or until the cake is golden brown.
Remove from the oven and set aside to cool down slightly.
Slice and serve while the pudding is still warm.
I can have the entire pudding all for myself...
Whether you like PB&J or not, you will enjoy this pudding...