We stayed with Angie when we were in Sydney last week and on our first night, just as we were getting settled in front of the fire, she pulled out these amazing peanut butter and chocolate fondants from the oven.
She swears by this Gordon Ramsay recipe, which you can freeze for dessert emergencies. And while some fondants can be full-on, Angie used tiny ramekins, which means equal parts fondant and ice cream :)
To add peanut butter to the original recipe, Angie recommends half filling a ramekin with the fondant mixture before adding some peanut butter. Then you top it up with more fondant batter and bake. Genius!