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 $9.99 per month, unless cancelled.
Upgrade for 99c
Then just $9.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines
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

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

Carrot cake flapjacks

MAKES ABOUT 8 SQUARES

4 tbsp sunflower oil

4 rounded tbsp golden syrup

1 tsp ground cinnamon

½ tsp ground nutmeg

150g (5½oz) rolled oats

1 tbsp raisins

1 tbsp chopped walnuts

1 carrot, peeled, roughly grated

1 Preheat the oven to 200°C/Gas Mark 6.

2 Line a 30x20cm (12x8in) baking tray that’s 3cm (1¼in) deep with baking paper.

3 In a large mixing bowl, mix together the sunflower oil, golden syrup, cinnamon and nutmeg until combined.

4 Tip in the oats, raisins and walnuts, stir vigorously to coat in the syrup mixture, then stir through the carrot.

5 Press the mixture into the prepared baking tray, using the back of a spoon to smooth the top. Bake for 12 minutes, then allow to cool in the tin before slicing into even squares. The flapjacks will become firmer and chewy when cool.

Turkish delight melt-in-the-middle mug cake

Like Turkish delight? You will love this!

SERVES 1

2 tbsp self-raising flour

2 tbsp cocoa powder

2 tbsp caster sugar

1 tbsp sunflower oil

¼ tsp rose extract

2 squares of Turkish delight (ensure gelatine free and carmine free if making for a vegan), plus more to garnish

1 In a large mug, mix together the flour, cocoa powder and sugar until combined.

2 Pour in the sunflower oil, 3 tbsp of cold water and the rose extract, then whisk with a fork until combined and smooth.

3 Press the Turkish delight into the centre of the mug until it is completely covered in batter.

4 Cook in a 800W microwave for 2 minutes and allow to cool for 1 minute before digging in.

The recipes on this page are taken from 15 Minute Vegan Comfort Food by Katy Beskow, photography by Dan Jones, published by Quadrille (£15).

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FREE BAKING HEAVEN ISSUE
If you own the issue, Login to read the full article now.
Single Digital Issue
FREE BAKING HEAVEN ISSUE
FREE
Read Now
Getting free sample issues is easy, but we need to add it to an account to read, so please follow the instructions to read your free issue today.
Email Address
This special issue is not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 3.08 per issue
SAVE
49%
$36.99
Monthly Digital Subscription
Only $ 4.99 per issue
SAVE
17%
$4.99

View Issues

About Baking Heaven

This issue has all the recipes you need for garden parties, picnics and BBQs with your friends and family! Get creative with cookie shots, impress your friends with our step-by-step triple chocolate berry tart showstopper and try our simple bake sale bakes to keep the crowds coming back for more at your charity fundraisers. Keep the kids entertained during the holidays, find out what to make for fussy eaters, plus try our fun bakes to make together including a step-by-step fruit & seed bread that little ones will love!