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Digital Subscriptions > delicious. Magazine > September 2018 > If you make one pudding this month…

If you make one pudding this month…

…Make it this! Billowy clouds of lush, marshmallowy meringue layered with salty-sweet peanut mousse, topped with a crunchy praline topping – this gorgeous pudding will bring smiles to the faces of all who behold it. Go on – you know you want to

Sweet Things.

Salted peanut & chocolate meringue stack

SERVES 12-15. HANDS-ON TIME 75 MIN, OVEN TIME 2 HOURS 30 MIN, PLUS COOLING, CHILLING AND SETTING

MAKE AHEAD

Start this recipe the day before you want to serve it. Make the meringues and the first step of the peanut mousse (up to the end of step 3) a day ahead. Make the peanut praline a day ahead, leave on the tray, wrap in a layer of baking paper and cling film, then leave in a cool, dry place overnight. Break into shards before serving.

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About delicious. Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.