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Pocketmags Digital Magazines
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Epic desserts to satisfy a sweet tooth!

Blackberry clafoutis


25g (1oz) unsaturated fat spread

4 free-range eggs

50g (1¾oz) icing sugar

75g (2¾oz) plain fl our

220ml (7¾oz) Alpro Soya

Unsweetened drink

250g (9oz) blackberries

200g (7oz) Alpro Simply Plain

Big Pot

1 Preheat the oven to 200°C/Gas Mark 6. Grease the baking dish with the unsaturated fat spread.

2 Beat the eggs with the icing sugar until well combined. Add in the flour and Alpro Soya Unsweetened drink and whisk until you have a smooth batter.

3 Spread the blackberries evenly over the base of the greased baking dish. Pour over the batter and bake the clafoutis for 20-25 minutes until the top is golden brown, or a knife comes out clean when you insert it in the middle.

4 Let it cool down and serve with the Alpro Simply Plain. Just perfect!

South African nectarine sundae

Recipe by beautiful


6 large ripe South African nectarines

100g (3½oz) caster sugar

2.5cm (1in) piece of ginger, peeled and split

1 lemongrass stalk, crushed

1 lime, halved

250ml (9fl oz) double cream

1 tsp pure vanilla extract

200g (7oz) blueberries

4 scoops of vanilla ice cream

1 Plunge the nectarines in boiling water for 30 seconds. Transfer them to a bowl of iced water, then drain, peel and cut in half.

2 In a pot just large enough to hold the nectarines, stir together 500ml (18fl oz) water, 100g (3½oz) sugar, the ginger and lemongrass. Squeeze in the lime juice, then add the nectarine halves. Bring to the boil, add the nectarines, then boil for 1 minute more.

3 Let the nectarines cool in the syrup, then cut 3 into chunks and purée the other 3. Discard the lime halves, strain the syrup and keep to one side.

4 Whip the cream with the vanilla until medium peaks form, then fill the bottoms of 4 serving glasses with the nectarine purée. Share the cream mixture between the glasses, then top with the nectarine chunks and blueberries.

5 Spoon over some of the reserved syrup. Finish each serving with a scoop of vanilla ice cream.

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About Baking Heaven

Sweeten up your September with the new issue of Baking Heaven, where we've served up plenty of inspiration for baking with fruit! Find out how to make your very own GBBO showstopper – a melting chocolate ball, plus create a delicious orange soufflé and discover everything you need to know about making meringues in our masterclass. Transform storecupboard ingredients to make a loaf of sourdough, find out how to make perfect biscuits with our guide and bake your best ever chocolate brownies... yum! Get your hands on a copy, pop your apron on and let's get baking!