Peanut butter & jam fondant
One of the most classic American combos for a sandwich is of course a peanut butter and jam sandwich. I really wanted to create something using these two elements to create a fun PB&J version and a fondant was always going to be a hit! This gooey and extremely decadent melt in the middle dessert is a twist on the classic with the addition of peanut butter and raspberry jam. I first tried PB&J sandwich when I moved to the UK ( yes I know a bit late to the party!) and since then I went through a 3 month phase where I had it for breakfast every day and wondered where it had been on my life. There is a big confusion about the differences of a fondant and a lava cake, so let me clear that one out for you! Lava cake is a dessert that combines the elements of a flourless cake and a soufflé (the addition of egg whites). Fondant on the other hand, contains very little flour but a big amount of chocolate (in this case peanut butter) and butter. Skip those PB&J sandwiches for breakfast and enjoy a hot gooey lava version instead! Oh and did I mention these are gluten free?
Ingredients for the peanut butter& jam fondants
- Smooth peanut butter: Smooth peanut butter is the star of the dish and will give amazing nutty taste to the fondant. You can also use crunchy peanut butter!
- Unsalted butter: Unsalted butter will be used and preferably a good quality one as there is a big amount going into the fondant.
- Raspberry jam: I used store bought raspberry jam but you can definitely use homemade if you have some around. You can also use any flavour to your liking.
- Eggs: 3 medium eggs (150g) will be used for the recipe at room temperature.
- Rice flour: I really wanted to make this a treat that everyone can enjoy so rice flour was a great choice to make these fondants deliciously gluten free! There is a small amount of flour going into the fondant as we don’t want to taste much of it. Plain flour is also good for this recipe if you are a gluten fanatic!
- Caster sugar: The fine texture of caster sugar works great to maintain a smooth finish to the fondant.
- Sea salt: You know by now that I am a bit obsessed with salt in my bakes, but hear me out! A sprinkle of salt when the fondants are out will make all the difference.
For the peanut butter and jam fondants (makes 5 fondants)
- 156g smooth peanut butter
- 162g butter
- 3 eggs (150g)
- 140g caster sugar
- 90g rice flour
- 75g raspberry jam
- Pinch of sea salt
How to make the peanut butter and jam fondants
- Preheat the oven at 180C fan.
- Heavily spray 5 ramekins or aluminium cups with non stick spray.
- In a heatproof bowl melt the butter in the microwave. Once melted add the peanut butter and whisk until fully incorporated.
- In a separate large bowl, whisk together eggs and sugar until all the sugar has dissolved-around 3 minutes(*see Notes).
- Add the butter and peanut butter mix to the eggs and whisk very gently until just combined.
- Sieve the flour and using a spatula, fold it very gently trying not to knock too much air out of the mix.
- Split the mix between 5 ramekins/ aluminium cups and place in the fridge to set slightly before piping the jam.
- Once the mix is slightly set pipe the raspberry jam in the middle of the mix avoiding the bottom and the sides of the ramekin/aluminium cups.
- Bake at 180C for 10 minutes (*see Notes). Do not overcook!
- If you are using ramekins serve them immediately with a sprinkle of salt.
- If using aluminium cups, flip them upside down on a plate, sprinkle salt and serve.
- Enjoy immediately 🙂
Notes
- We don’t want to whisk the eggs for too long till light and pale. As long as your sugar is dissolved and you see a light foam on the top of the eggs and sugar we are good to go.
- The baking time will differ from oven to oven but you can check if the fondants are perfectly gooey by touching the edges and the middle of the fondant while baking. The edges should be crisp and cooked almost like a sponge and the middle should still be gooey and bouncy. By any means do not overcook your fondants or they will not have the gooey centre and just resemble a cake!
- If you don’t want to cook the fondants right away you can store them in the fridge for up to two days and cook them the same way.
- The timings of the fondants will differ from using ramekins or aluminium cups. Ramekins tend to get hot faster in the oven so if you are using ramekins check the fondants after 8 minutes.
Meringue kisses,
Athina xx
