Do you know that peanut butter has overtaken jam as Britain’s favourite breakfast spread?

This is very apt given today (24th Jan) is National Peanut Butter Day.

Granted, it’s an American event, which is not surprising given our cousins across the Pond eat 3 pounds of the stuff per person every year. That’s about 700 million pounds, or enough to coat the floor of the Grand Canyon!

But, it’s just as much flavour of the month in the UK.

Sales of the nut-based spread have broken through the £100 million, thanks to the introduction of a number of new “healthy” upmarket versions and as parents move away from sugary options on their children’s breakfast spread.

A 30g spoonful of peanut butter provides around 8g of protein and 6g of carbs. So, it’s what you serve it with which determines how ‘healthy’. Put it this way, if you are smothering it on a slice, or two, of white bread, along with some jam (PB&J), it’s obviously not as good for you as using it as a dip with crudites like chopped carrot and celery, although granted the latter is no way near as nice!!!

The nutty butter does pretty much go with anything. One that particularly comes to mind is chocolate. Think Reese’s Peanut Butter Cups or Kit Kat Peanut Butter. It also pairs well with apples, bananas, crackers and drinks such as smoothies.

It is at this point I will share my dirty secret with you. One of my favourite lunches is a peanut butter and cheese sandwich. There, I have said it, please don’t judge me!!

Here this week’s recipe:

Chocolate fondant with peanut butter

  • 120g of unsalted butter
  • 150g finely chopped  dark chocolate
  • 3 large eggs
  • 75g caster sugar
  • 1 tbsp plain flour
  • cocoa powder
  • 4 tbsp creamy peanut butter
  1. Grease 4 x 200ml ramekins with unsalted butter and chill in the fridge.
  2. Melt the chocolate and the rest of the unsalted butter together in a heatproof bowl, over a small saucepan of simmering water. Stir and leave to cool
  3. Preheat the oven to 200ºC (400ºF/Gas 6). Whisk the eggs and caster sugar in a large bowl, until fluffy. Whisk in the chocolate mixture until well combined. Sift the plain flour into the mixture and gently fold it in.
  4. Lightly dust the ramekins with cocoa powder, then half fill with the fondant mixture. Shape the peanut butter into balls and place one in each ramekin. Divide the remaining fondant mixture between the ramekins, covering the peanut butter completely.
  5. Bake the fondants in the oven for 10-12 minutes, until the sides are set and the centre is soft to the touch. Leave to cool for a few minutes before serving. Custard or cream is optional.
Katie Beaumont
About Katie Beaumont
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.