2 1/4 cup (250 g) plain flour (All purpose)
2 tsp baking powder
1/4 tsp salt
1/2 cup (3 oz) 85 g chocolate chips
1/2 stick (2 oz) 50 g smooth or chunky peanut butter, at room temperature
1 tbsp sugar
1 egg lightly beaten
1 cup (8 fl oz) 250 ml milk
1 tsp vanilla essence
2 tsp baking powder
1/4 tsp salt
1/2 cup (3 oz) 85 g chocolate chips
1/2 stick (2 oz) 50 g smooth or chunky peanut butter, at room temperature
1 tbsp sugar
1 egg lightly beaten
1 cup (8 fl oz) 250 ml milk
1 tsp vanilla essence
Crumb Mixture
1/2 cup sugar
1/4 cup cocoa
5 tbsp butter
1/4 cup cocoa
5 tbsp butter
method
1. Pre-heat the oven to 175°C (350°F) gas mark 4.
2. Lightly grease or spray a 22 x 13 cm (9 x 5-inch) loaf tin.
3. Sift the flour, baking powder and salt into a large bowl. Stir in the chocolate chips and make a well in the centre,
4. Put the peanut butter in another bowl, and beat with an electric mixer to break up and soften. Gradually beat in the sugar the egg, milk and vanilla essence. Pour into the well and lightly stir with a fork until combined.
5. Combine the crumb-topping ingredients in a small bowl. Spoon half the batter into the prepared tin and smooth, sprinkling with half of the crumb mixture. Spoon the remaining batter into the tin and gently smooth the top. Sprinkle with the remaining crumb mixture. Using a round-bladed knife or spoon handle, gently draw through the batter in a zigzag to marbleize the mixture slightly.
6. Bake until risen and golden, and a knife inserted in the centre comes out moist, but with no uncooked crumbs attached (about 50 to 55 minutes).
7. Transfer to a wire rack to cool for about 25 minutes, then carefully unmould on to a wire rack, top side up.
8. Cool completely, then wrap and store for 1 day before serving.
2. Lightly grease or spray a 22 x 13 cm (9 x 5-inch) loaf tin.
3. Sift the flour, baking powder and salt into a large bowl. Stir in the chocolate chips and make a well in the centre,
4. Put the peanut butter in another bowl, and beat with an electric mixer to break up and soften. Gradually beat in the sugar the egg, milk and vanilla essence. Pour into the well and lightly stir with a fork until combined.
5. Combine the crumb-topping ingredients in a small bowl. Spoon half the batter into the prepared tin and smooth, sprinkling with half of the crumb mixture. Spoon the remaining batter into the tin and gently smooth the top. Sprinkle with the remaining crumb mixture. Using a round-bladed knife or spoon handle, gently draw through the batter in a zigzag to marbleize the mixture slightly.
6. Bake until risen and golden, and a knife inserted in the centre comes out moist, but with no uncooked crumbs attached (about 50 to 55 minutes).
7. Transfer to a wire rack to cool for about 25 minutes, then carefully unmould on to a wire rack, top side up.
8. Cool completely, then wrap and store for 1 day before serving.
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