Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade for $1.48
Then just $14.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Sweet treats! Dessert

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…

Chocolate, mandarin and cherry self-saucing pudding

By Shannon Martinez and Mo Wyse Serves8| Prep20 mins| Cook15-30 mins| Calories635(per serving)

300g (10½oz) plain flour

4 tsp baking powder

50g (1¾oz) cocoa powder

225g (8oz) light brown sugar a generous pinch of salt

4 tsp No Egg combined with 80ml (2½floz) water

200ml (7floz) unsweetened soy milk

160g (5½oz) vegan butter, melted, plus extra for greasing finely grated zest and juice of 2 large mandarins

300g (10½oz) vegan chocolate chips, melted

200g (7oz) jarred or fresh pitted sour cherries, drained

50ml (1¾floz) Cointreau

500ml (17floz) boiling water whipped vegan cream or vanilla ice cream, to serve

1 Preheat the oven to 180°C/Gas Mark 4. Mix together the flour, baking powder, half the cocoa, half the brown sugar and the salt in a mixing bowl.

2 In another bowl, whisk the No Egg mixture, milk, melted butter and mandarin zest and juice. Add the wet ingredients to the flour mixture and stir until combined.

3 Fold in the melted chocolate and cherries. Either divide the mixture between four individual greased ramekins or pour it all into a round 25cm (10in) baking dish. Make sure to only fill the dishes three-quarters of the way, so there is still room to pour the liquid over the top.

4 In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings.

5 Bake for about 15 minutes for the small puddings or about 30 minutes for the single large pudding. It’s ready when it bounces back when pushed on the top with a fingertip. Serve hot, topped with whipped cream or vanilla ice cream.

Passion fruit shortbread sandwich cookies with raspberry buttercream

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Nov-18
If you own the issue, Login to read the full article now.
Single Digital Issue
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 5.50 per issue
Monthly Digital Subscription
Only $ 5.99 per issue

View Issues

About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.