This quick and easy dessert features the perfect marriage of chocolate, ginger and peanut butter with cream and eggs to create a decadent treat with only five ingredients and a couple of pantry staples.
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Preheat oven to 190°C/375°F. Grease six ¾-cup (180ml) ramekins or ovenproof dishes. Place ramekins on an oven tray.
Separate eggs; place whites in a small cup or bowl and yolks in the bowl of an electric mixer. Finely chop 50g (1½oz) of the chocolate. Finely chop ginger; reserve 2 tablespoons to serve.
Add sugar to egg yolks; beat with electric mixer until light and creamy. Blend peanut butter and ⅓ cup (80ml) boiling water in a cup or small jug. Add to egg yolk mixture; beat until combined. Transfer mixture to a large bowl; stir in chopped chocolate, ginger and sea salt.
Wash and dry bowl of electric mixer. Add egg whites to clean bowl; beat with electric mixer until soft peaks form. Fold the egg white into pudding mixture, in three batches, until combined. Spoon mixture into ramekins.
Bake puddings for 20 minutes or until gooey in centre.
Meanwhile, finely grate remaining chocolate or shave with a peeler. Beat cream and sifted icing sugar with electric mixer into soft peaks.
Serve puddings immediately, topped with reserved ginger, grated chocolate and cream.