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Recipe: Make our naughty peanut caramel poke cake

PUBLISHED: 12:51 30 January 2018 | UPDATED: 12:51 30 January 2018

Peanut poke cake  by Charlotte Smith- Jarvis.  SARAH LUCY BROWN

Peanut poke cake by Charlotte Smith- Jarvis. SARAH LUCY BROWN

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This sticky dessert cake is worth every single calorie!

I’m not into diets in any way, shape or form, but I admit, I always feel a pang of post-Christmas/New Year guilt and jump onto the healthy eating bandwaggon. In previous years I’ve emptied my pockets at the local health food store, splashing out on miso pastes, carbless noodles, coconut oil and various flavours of green tea (which all taste like trees to me). But this year I’ve just been eating sensibly and moving more. A key part to the success of any healthy eating plan is not to deny yourself the odd treat. Life’s too short to give up chocolate completely! I’m not a fan of the oversweet purple wrappered choccie bars my kids love, so when I need a sweet fix I get out the baking bowl. And I can think of nothing more indulgent and worth temporarily breaking a health kick for than this ‘poke cake’. The name comes from the fact you poke holes all over it and drizzle over a filling, which seeps into every nook and cranny. I’ve made this with Baileys panna cotta poured over before - oh yes! This peanut version scrumdiddlyumptious and freezes nicely too - just in case you need to store it out of you line of sight!

Peanut caramel poke cake

(serves 8-10)

Ingredients

For the base: 175g unsalted butter, 100g caster sugar, 75g brown sugar, 3 large eggs, beaten, 115g plain flour, 60g cocoa powder, 3tbsps milk, 2tsps baking powder

For the filling: 1 tin sweetened condensed milk, 100ml single cream, 100g peanut butter

For the topping: 300g milk chocolate, 200ml double cream

To finish: Finely chopped peanuts and 1 Crunchie bar (or handful honeycomb) smashed up

Method

Grease a 20cm by 30cm deep baking dish and set the oven to 170C. Whish together the ingredients for the base until thick and creamy. Spoon into the prepared dish and bake for 20-25 minutes until spongy. Allow to cool.

For the filling pour the condensed milk into a pan and simmer on a low heat, stirring constantly until it’s thick like custard. Add the cream and peanut butter and cook on low for five minutes.

Poke holes all over your cake with the end of a wooden spoon and pour over the warm filling. Allow to set.

Melt the chocolate and cream for the topping together and pour over, spreading evenly. Crumble over the nuts and honeycomb and allow to set before devouring.

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