UK
The favourite thing about my former house in the UK was definitely who I shared it with. After living for about a year at an university flat, in September 2017 I moved to a lovely house in a residential area in Norwich.
It was the first time I would live in a house with television in the UK. And it was also where I discovered The Great British Bake Off.
It happened by chance. One day I went to eat dinner in the living room and Sarah, my lovely British housemate and she was watching it. And then it became a commitment.

Every Tuesday night we would watch GBBO while eating our dinners (or in my case, while eating desert – the sugar craving was real!), and most of the times, my other housemates, Craig and Steph would join us.

Until coming across the show, I have never realised the ways in which baking was a big part of British cosine’s traditions. And I loved it!

When things get deliciously philosophical

And then one night things got philosophical. On the 5th episode of the 8th season, one of the challenges required the bakers to bake a Molten Pudding.

However, when the picture of a pudding appeared on the TV, I was quick to point “What? That’s not a pudding!” – not the Brazilian version of pudding at least, that it’s called “pudim”.

And it was not the Argentinean concept of pudding as well, as Steph – an Argentina-born Canadian – pointed it out. Equipped with images and recipes from Google – I myself never baked a “pudim” – we spent the rest of the episode in this really fun philosophical discussion about British and South American baking and puddings.

And things got practical as well!

The best part of it all was two days later, when I came home to a Craig who was melting chocolate to bake us Molten Puddings for dessert that night. And it was delicious!
I am truly grateful for sharing that house with this four amazing people for everything they have taught and shared with me. And that includes the Molten Puddings.
MOLTEN PUDDINGS with peanut butter
Makes 6
2-3 tbsp cocoa powder, for dusting
165g dark chocolate 70% cocoa solids
165g unsalted butter, plus extra for greasing
3 medium eggs
3 medium egg yolks
85g caster sugar
2 tbsp plain flour
6 heaped tsp smooth peanut butter
Heat the oven to 200C/180C fan/gas 6. Grease six individual pudding moulds with butter and dust the insides with cocoa powder.
Melt the chocolate and butter together in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool slightly.
Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse like.
Carefully fold the cooled melted chocolate and butter into the egg and sugar mixture. Finally sieve the flour over the top and fold in, taking care not to knock the air out of the mixture.
Divide two thirds of the mixture equally between the six prepared moulds (it will only fill them about halfway). Spoon a heaped teaspoon of peanut butter into the middle of each mould and spoon over the remaining chocolate mixture.
Place the puddings on a baking tray and bake for 8-12 minutes, until the puddings are risen but not cracked. They should still have a slight wobble.
Turn out the puddings and serve.