Chocolate peanut butter fondant puddings recipe
 How can you make a chocolate fondant even better? Add peanut butter, that’s how. Monica Galetti’s fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat’s banana ice cream for a dessert that is bound to impress. Equipment and preparation: For this recipe you will need a piping bag and 4 silver cooking rings (7cm/2¾in diameter and 5cm/2in deep). 40g/1½oz butter65g/2¼oz smooth peanut butter45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids100g/3½oz caster sugar2 medium free-range eggs35g/1¼oz plain flour 40g/1½oz butter 65g/2¼oz smooth peanut butter 45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids 100g/3½oz caster sugar 2 medium free-range eggs 35g/1¼oz plain flour 4 bananas, peeled, chopped and frozen100g/3½oz crème fraîche 4 bananas, peeled, chopped and frozen 100g/3½oz crème fraîche 75g/2¾oz toasted peanuts, chopped 75g/2¾oz toasted peanuts, chopped Method Preheat the oven to 180C/160C Fan/Gas Mark 4.Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Preheat the oven to 180C/160C Fan/Gas Mark 4. Preheat the oven to 180C/160C Fan/Gas Mark 4. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Recipe tips If you don't have silver rings, the fondants can be made with ramekins greased with butter and dusted with flour.