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Digital Subscriptions > Food Heaven > Feb/Mar 2019 > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

Peanut butter meltin- the-middle chocolate pudding

SERVES 4 GENEROUSLY

For the peanut butter filling

3 rounded tbsp smooth peanut

butter

100ml (3½fl oz) hot water

For the chocolate pudding

4 tbsp self-raising flour

2 tbsp cocoa powder

2 tbsp granulated sugar

2 tbsp sunflower oil

a generous scoop of vegan ice

cream, to serve (optional)

1 Start by making the peanut butter filling. Use a fork to whisk together the peanut butter and hot water until combined and smooth.

2 For the chocolate pudding, mix together the flour, cocoa powder and sugar in a small, heatproof bowl. Spoon in the oil with 6 tbsp of cold water and stir until combined.

3 Spoon out 1 rounded tbsp of the cake mixture and pour the peanut butter filling into the resultant hole.

4 Smooth over the removed cake mixture, covering any visible peanut butter.

5 Cook in an 850W microwave for 3 minutes, then allow to stand for 1 minute. Serve hot.

Recipe taken from 15 Minute Vegan On a Budget by Katy Beskow, published by Quadrille (£15). Photography © Dan Jones.

Mini fruit tarts

For the creme patissiere

200ml (7fl oz) milk

½ a vanilla pod

40g (1½oz) caster sugar

2 free-range egg yolks

14g (½oz) cornflour

For the pastry cases

1 pack ready-rolled puff pastry

1 tbsp milk

2 tsp sugar

berries of your choice, to decorate

1 Start with the creme patissiere filling, put the milk and seeds scraped from the vanilla pod into a heavy-based saucepan and bring to the boil. Meanwhile, in a separate bowl or large jug, whisk together the sugar, egg yolks and cornflour to a smooth paste.

2 When the milk is boiling, pour into the egg mixture while whisking. Continue to whisk as you return it all to the pan. Keep whisking on a low/medium heat until it returns to the boil and thickens. Boil for 3 minutes.

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About Food Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...