Cooking notes

• Makes 6-7 muffin sized pots.

• Adapted from Nigella Lawson’s chocohotopots in Feast.

• These are amazingly easy to make, gooey and fudgy.

• Featured above are my mom and sister, with whom I developed this recipe.

Ingredients

• 125 gm peanut butter

• 125 gm baking chocolate (any chocolate easily available)

• 2 eggs

• 150 gm caster sugar

• 3 tablespoons plain flour (maida)

• Unsalted butter or oil to grease the baking tin

Method

1. Start by melting the chocolate – this is best done by placing it in a glass bowl, which is then placed over simmering water on the stove. Keep stirring. (remember to use a dry spatula for the chocolate)

2. Once melted, remove it from the stove, and stir in the peanut butter. Then set this mix aside to cool a little.

3. In the meantime, preheat the oven to 200°C.

4. In another bowl, crack open the eggs, and mix them with the sugar and flour using a whisk.

5. To this mixture, add in the chocolate and peanut butter mixture, and stir well.

6. The batter is ready to be poured into the baking tins! Make sure to grease the moulds beforehand so they come off easily.

7. Bake in the preheated oven for about 20 minutes – by this time, the tops should be cooked and almost cracking, while the inside should remain nice and gooey.

8. Enjoy warm! These can be easily stored in the fridge for up to a week, but best eaten at room temperature.