Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Sweet treats! Dessert

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…

Chocolate, mandarin and cherry self-saucing pudding

By Shannon Martinez and Mo Wyse Serves8| Prep20 mins| Cook15-30 mins| Calories635(per serving)

300g (10½oz) plain flour

4 tsp baking powder

50g (1¾oz) cocoa powder

225g (8oz) light brown sugar a generous pinch of salt

4 tsp No Egg combined with 80ml (2½floz) water

200ml (7floz) unsweetened soy milk

160g (5½oz) vegan butter, melted, plus extra for greasing finely grated zest and juice of 2 large mandarins

300g (10½oz) vegan chocolate chips, melted

200g (7oz) jarred or fresh pitted sour cherries, drained

50ml (1¾floz) Cointreau

500ml (17floz) boiling water whipped vegan cream or vanilla ice cream, to serve

1 Preheat the oven to 180°C/Gas Mark 4. Mix together the flour, baking powder, half the cocoa, half the brown sugar and the salt in a mixing bowl.

2 In another bowl, whisk the No Egg mixture, milk, melted butter and mandarin zest and juice. Add the wet ingredients to the flour mixture and stir until combined.

3 Fold in the melted chocolate and cherries. Either divide the mixture between four individual greased ramekins or pour it all into a round 25cm (10in) baking dish. Make sure to only fill the dishes three-quarters of the way, so there is still room to pour the liquid over the top.

4 In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings.

5 Bake for about 15 minutes for the small puddings or about 30 minutes for the single large pudding. It’s ready when it bounces back when pushed on the top with a fingertip. Serve hot, topped with whipped cream or vanilla ice cream.

Passion fruit shortbread sandwich cookies with raspberry buttercream

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Nov-18
If you own the issue, Login to read the full article now.
Single Issue - Nov-18
$4.99
Or 499 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
30%
$41.99
Or 4199 points
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99
Or 399 points

View Issues

About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.