I’m always ready to dive into most anything made with peanut butter. I’ve long been a big fan, and I don’t expect that to change any time soon. When I happened upon a recipe for peanut butter pudding, I knew I had to give it a try as soon as possible.
I’m happy to report that I was not disappointed in the least. Imagine everything you love about smooth, creamy pudding, and add to that the nutty flavor of peanut butter. Yeah, this is good stuff.
Whenever I talk to you about making pudding, I try to stress just how simple it is to make. In fact, it’s so simple that I only offer a couple of tips for making it. First, be sure to have all the ingredients measured and ready to go. I recommend that for all recipes, but it’s especially important here because you’ll be adding things while actively cooking and whisking. And you want the ingredients you add off the heat ready to go straight into the hot pudding as soon as it comes off the heat.
My second tip is really just a preference. I opt for a ball whisk when I make pudding or have to whisk most anything in a saucepan. I feel like I’m able to reach the edges better with that design. That means less scalding and a better result.
Once your pudding is ready to chill, you can certainly transfer all of it to a large bowl and serve from there. I usually prefer dividing the pudding into individual servings. The ramekins pictured here have 6 ounce capacities. I filled them about two-thirds full, which gave me 6 servings.
I topped these puddings with a scoop of sweetened whipped cream and a little sprinkle of grated dark chocolate. Chopped nuts, toffee bits, or even a drizzle of caramel would all be great choices for garnish. Of course, this pudding is just fine with no extras at all. Just grab a spoon and dive in!