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Digital Subscriptions > Baking Heaven > August 2019 > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… VANILLA ARCTIC ROLL pg55 // CHERRY MESS pg56 //CREMA CATALANA pg58

Soreen Seeds & More malt & butter pudding

Soreen recipe featuring Soreen’s New Seeds & More Loaf www.soreen.com

SERVES 4

8 slices of Soreen Seeds & More

15g (½oz) softened butter

1 medium free-range egg

4 tbsp demerara sugar

180ml (6½fl oz) milk

1 Preheat the oven to 200ºC/Gas Mark 6.

2 Spread the Soreen Seeds & More with the butter. Arrange half the slices in the base of a 1.7litre (3 pt) glass loaf dish.

3 Beat together the egg, half the sugar and the milk. Pour over the Seeds & More slices and leave to soak for 10 minutes, pushing the loaf down to soak up the milk mixture.

4 Cook the pudding in the oven for 15 minutes at 200ºC/Gas Mark 6.

5 Heat the grill to hot. Sprinkle over the remaining sugar, then cook under the grill until the top is bubbling and golden. Serve the pudding warm.

Chai coconut & mango creams

VEGAN, DAIRY, GLUTEN AND NUT-FREE. IT WILL GO DOWN A STORM AT ANY DINNER PARTY!

SERVES 4

4 allspice berries

4 cardamom pods

1 cinnamon stick

3 cloves

1 vanilla pod, split, or ½ tsp vanilla extract

2 x 400ml (14fl oz) tins of full-fat coconut milk

200g (7oz) caster sugar a little vegetable or sunflower oil, for greasing juice of ½ a lime

1 ripe mango, 1 cheek cut into small dice and set aside to serve, the remaining

140g (5oz) roughly chopped

4 tbsp agar-agar flakes

2 crinkly passion fruits, to serve mint leaves, to serve toasted coconut shavings, to serve

1 Put the allspice berries and cardamom pods in a large saucepan. Use the end of a rolling pin to gently split open the cardamom pods and crack the allspice into a few pieces. Add the remaining spices, coconut milk and 140g (5oz) of the caster sugar to the pan. Set over a gentle heat and simmer for 5 minutes. Cool, then chill overnight. 2 Grease 4 x 200ml (7fl oz) pudding moulds, ramekins or pretty glasses with a little oil (Skip this if you don’t want to turn the creams out once set). 3 Put the remaining sugar, chopped mango and lime juice in a food processor and blend to a purée. Sieve the purée into a saucepan, sprinkle a tbsp agar-agar flakes over the surface and leave to stand for 5 minutes or until the agar-agar has dissolved. Stir the

The recipes on this page are taken from BBC Good Food Vegan Meals: 110 delicious plantbased dishes, published by BBC Books (RRP £12.99).

Rhubarb & custard bake

SERVES 15

250g (9oz) rhubarb, cut into

2-3cm (1in) lengths

275g (9¾oz) golden caster sugar

1 tsp vanilla bean paste

250g (9oz) vegan margarine, plus extra for greasing

2 tbsp ground flaxseed 150g (5¼oz) soya custard, plus extra to serve (optional)

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!