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MOLTEN MAGIC

Imagine breaking open a hot chocolate fondant to find a luscious puddle of melting white Lindor truffle in the middle. This is the recipe you need in your repertoire now, over Christmas and beyond: it tastes incredible, it’s simple to make – and you can bake it from frozen in 16 minutes… It’s a revelation!

Molten-middle Lindor fondants

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Find the complete article and many more in this issue of delicious. Magazine - Nov-17
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About delicious. Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!