There are always points in my Great British Bake Off technical challenge bake along where my nut allergy thwarts me. This year the peanut butter molten middle fondants were a pretty big problem. I point blank refuse to make food I can’t eat (what on earth is the point?) so I needed to find something to replace the peanut butter to make that oozy centre.
It came to me in a stroke of genius – biscoff spread! Similar colour, similar texture and a similarly high oil content, which I hoped would liquify in the oven to give that ooze. And boy did it work. A perfect, caramel flavoured runny centre.
Apart from the change in centre, I cut the recipe down to four puddings rather than six, because I only have four fondant tins. They’re also incredibly rich, so four between the two of us was more than enough. I’ll be making these again, served with something like creme freche to cut through the sweet richness. I also think they needed one more minute in the oven than I gave them.
From the frustration of not being able to make the original recipe came something that I think (without being able to taste the alternative) is much better. Ditch your peanut butter and embrace biscoff instead!
Recipe: Chocolate Fondant Puddings
Follow the bake off recipe, replacing the peanut butter with biscoff spread.