This pudding is a great make-ahead recipe. The pudding can be baked the day ahead and kept in the fridge, covered with foil. Reheat for 15 minutes in a hot oven then serve. If you’re planning on making this recipe ahead, I would double the syrup and keep half to pour over the pudding just before serving after being reheated. Preheat the oven to 180°C/350°F. To make the pudding, melt the butter and chocolate together in a glass bowl set over a pot of simmering water then set aside to cool. Whip the sugar and eggs together in a large bowl until pale and fluffy, approximately 3-4 minutes, then pour in the cooled chocolate mixture. This can be done with a hand mixer or in the bowl of a stand mixer. Stir the dry ingredients into the egg mixture and fold in. Pour in the hot coffee and vanilla until a smooth batter forms. Pour the batter into a greased baking dish (I used a 26cm/10inch skillet). Soften the peanut butter for 30 seconds in the microwave oven then swirl into the chocolate batter. Place in the oven and allow to bake for 20 minutes or until a skewer inserted comes out with moist crumbs. While the pudding bakes, make the syrup. In a saucepan over medium-high heat, melt together the butter, cream, sugar, golden syrup, cocoa powder and peanut butter. Simmer for 5 minutes. Once the pudding comes out of the oven, pour over the syrup and allow to cool for 15 minutes. Serve the baked pudding warm with thick cream or a scoop of ice cream.