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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Apr 10, 2013 12:40 am 
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Loves Carrots (in the biblical sense)
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So enough from the publishers...Who's made what?

I've just made the Steve's flapjacks for the kids to take for packed lunch for school. I left out the nuts because of the nut-free school rule. Having said that, the flap jacks were really nice. Not too sweet but full of dried fruit which made the squares naturally sweet. Yummy!

On to the puds next. I have my eye on the steamed Lemon syrup pudding


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Apr 10, 2013 4:44 am 
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I'm still waiting for my copy to arrive; hopefully I'll receive it by the end of the week. I think the sticky date pudding will be one of the first things I make!

Just a note regarding the measurements; I may be wrong but I think US cups have a slightly smaller capacity than Australian cups (I believe it's 240ml versus 250ml).


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Apr 10, 2013 3:03 pm 
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I've been using American cups & the 3 things I've made have been fantastic.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Apr 10, 2013 3:09 pm 
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vegcasserole wrote:
So enough from the publishers...Who's made what?

I've just made the Steve's flapjacks for the kids to take for packed lunch for school. I left out the nuts because of the nut-free school rule. Having said that, the flap jacks were really nice. Not too sweet but full of dried fruit which made the squares naturally sweet. Yummy!

On to the puds next. I have my eye on the steamed Lemon syrup pudding

Yeah that lemon syrup is near the top of my list along with the Lancrigg fig & almond pudding. I stayed at the Lancrigg hotel a few years ago & had a great meal there.
The other 2 things that I really want to make are the chocolate almond fudge short bread & the walnut treacle tart.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Fri Apr 12, 2013 10:50 am 
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Location: Perth, Western Australia
I received my copy today. It's such a beautiful cookbook! I very much appreciate the recipe-per-page format and the photographs that accompany each recipe are mouthwatering!

Whilst I love all of the dessert cookbooks I own, it's fantastic to have a cookbook in my collection that contains so many familiar recipes.

For anyone who's interested, the cookbook contains the following chapters:
1. Cakes
2.Teatime Treats
3. Pies and Pastries
4. Tarts, Trifles and Cheesecakes
5. Proper Puddings
6. Fruit Desserts
7. Ice-creams and Sorbets
8. Mousses, Custards and Creams
9. Sweet Bites

I've already bookmarked several recipes to try. Hopefully I'll get a chance to make a few over the weekend!


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sat Apr 13, 2013 10:36 am 
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i'm green with envy that you have a copy in your hands ;)

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sat Apr 13, 2013 3:35 pm 
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This thread made me order the book. I picked this book up in a store and liked the look of it but told myself that I didn't need any more excuses to make or eat desserts! But then, reading this thread, I realised that I have a gap in my collection that can only be filled by this book (British desserts). That's my story anyway, and I'm sticking to it ;)

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Thu Apr 18, 2013 10:05 pm 
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I made the squidgy fruit cake on monday. Was totally delicious, though next time I'll watch the cake better. The sides and bottom overbaked...not burnt, but got tough and only those with good teeth could chew through it.

But for the most part, really tasty.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sun May 12, 2013 4:46 am 
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vegcasserole wrote:
I made the squidgy fruit cake on monday. Was totally delicious, though next time I'll watch the cake better. The sides and bottom overbaked...not burnt, but got tough and only those with good teeth could chew through it.

But for the most part, really tasty.

I loved this cake.
We made Double Fudge Pecan Brownies yesterday. We didn't use gluten free flour but they turned out well. I've never eaten a cake with sweet potato in before. Lovely!
So that's four recipes that I've made from this book so far & they've all been easy to make and delicious.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sun May 19, 2013 12:07 pm 
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OMG! We made the chocolate almond fudge shortbread this weekend. It is AMAZING! The caramel layer didn't quite set, not sure what went wrong there but it is one of the tastiest things I have ever eaten. It looks quite complicated because there are 4 stages but it is actually quite easy to follow. I'd be interested to know if other people managed to get the caramel to set.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sun May 19, 2013 2:44 pm 
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Chickpea wrote:
OMG! We made the chocolate almond fudge shortbread this weekend. It is AMAZING! The caramel layer didn't quite set, not sure what went wrong there but it is one of the tastiest things I have ever eaten. It looks quite complicated because there are 4 stages but it is actually quite easy to follow. I'd be interested to know if other people managed to get the caramel to set.


I made the shortbread without the almond layer a while ago and it was so delicous! Totally agree with you about the recipe seeming complicated but actually being simple and not that time consuming. My caramel was good, and exactly how I remember the caramel layer in millionnaire's shortbread. You probably just need to boil it for a minute or so longer if it was too runny.
Mmmmm, just thinking about that shortbread is making me salivate!

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Mon May 20, 2013 1:40 pm 
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ComradeSquirrel wrote:
Chickpea wrote:
OMG! We made the chocolate almond fudge shortbread this weekend. It is AMAZING! The caramel layer didn't quite set, not sure what went wrong there but it is one of the tastiest things I have ever eaten. It looks quite complicated because there are 4 stages but it is actually quite easy to follow. I'd be interested to know if other people managed to get the caramel to set.


I made the shortbread without the almond layer a while ago and it was so delicous! Totally agree with you about the recipe seeming complicated but actually being simple and not that time consuming. My caramel was good, and exactly how I remember the caramel layer in millionnaire's shortbread. You probably just need to boil it for a minute or so longer if it was too runny.
Mmmmm, just thinking about that shortbread is making me salivate!

Thanks I'll try that next time. I usually share all the baking I make but I'm finding it hard to part with this! It is gorgeous.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed May 22, 2013 11:35 am 
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I've been looking at getting this cookbook and was browsing its Amazon page. When I scrolled to the "customers who viewed this item also viewed," there were five other vegan cookbooks and also How to Speak Klingon! I always just lurk, but I thought this was great (and pretty much not about the cookbook, so sorry about that!).

Also, does anyone know if it is possibly to get treacle in the US?


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed May 22, 2013 12:05 pm 
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I always get these mixed up, but I think that what we call treacle, you call molasses. And what we call molasses, you call blackstrap molasses. I could be wrong, but I think molasses would work, anyway.

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed May 22, 2013 1:29 pm 
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Treacle is a bit runnier than molasses I think, though it has been years since I've bought any. Like Efcliz said, normal molasses (not blackstrap) should be a fine substitute.

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sun Jul 28, 2013 8:45 pm 
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Hi everyone, thanks so much for your interest in my book! I can answer a couple of questions for you.

1) The difference between the Grub St and Wakefield Press version is minimal but crucial. In Australia a tablespoon is 20ml, whereas everywhere else it is 15ml. The Wakefield Press version uses Australian tablespoons while the Grub St version has been edited for the rest of the world. The contents, typesetting, etc are exactly the same, though the paper quality is a little different and the front cover picture is different. So it's your choice, but check your measures!

2) I deliberately chose not to use hard-to-find or specialist vegan ingredients. As one person rightly commented, there isn't much available in Australia that you can't find in the US, it's very much more like the other way round and we Aussies find it difficult to make recipes from American books.

Thank you so much for the lovely feedback, I love to hear of people making my recipes and which ones work really well. Hope this helps.

Lisa Fabry


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Sun Jul 28, 2013 8:51 pm 
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Joined: Sun Jul 28, 2013 8:49 pm
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Hi everyone, thanks so much for your interest in my book! I can answer a couple of questions for you.

1) The difference between the Grub St and Wakefield Press version is minimal but crucial. In Australia a tablespoon is 20ml, whereas everywhere else it is 15ml. The Wakefield Press version uses Australian tablespoons while the Grub St version has been edited for the rest of the world. The contents, typesetting, etc are exactly the same, though the paper quality is a little different and the front cover picture is different. So it's your choice, but check your measures!

2) I deliberately chose not to use hard-to-find or specialist vegan ingredients. As one person rightly commented, there isn't much available in Australia that you can't find in the US, it's very much more like the other way round and we Aussies find it difficult to make recipes from American books.

Thank you so much for the lovely feedback, I love to hear of people making my recipes and which ones work really well. Hope this helps.

Lisa Fabry


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Mon Jul 29, 2013 2:28 am 
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divineveganlisa wrote:
Hi everyone, thanks so much for your interest in my book! I can answer a couple of questions for you.

1) The difference between the Grub St and Wakefield Press version is minimal but crucial. In Australia a tablespoon is 20ml, whereas everywhere else it is 15ml. The Wakefield Press version uses Australian tablespoons while the Grub St version has been edited for the rest of the world. The contents, typesetting, etc are exactly the same, though the paper quality is a little different and the front cover picture is different. So it's your choice, but check your measures!

2) I deliberately chose not to use hard-to-find or specialist vegan ingredients. As one person rightly commented, there isn't much available in Australia that you can't find in the US, it's very much more like the other way round and we Aussies find it difficult to make recipes from American books.

Thank you so much for the lovely feedback, I love to hear of people making my recipes and which ones work really well. Hope this helps.

Lisa Fabry

Thanks for the book! It's awesome! We are currently reading it to find a birthday cake recipe!


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Mon Jul 29, 2013 4:58 pm 
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ComradeSquirrel wrote:
Treacle is a bit runnier than molasses I think, though it has been years since I've bought any. Like Efcliz said, normal molasses (not blackstrap) should be a fine substitute.

i dunno, treacle is about as thick as any non-blackstrap molasses i've used in the US. i've swapped treacle for molasses and vice versa, and never noticed any difference.

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Jul 31, 2013 4:39 pm 
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My bf made the basic vanilla sponge today as a birthday cake. Delicious! Really light & fluffy.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Wed Jul 31, 2013 6:21 pm 
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EmperorTomatoKetchup wrote:
ComradeSquirrel wrote:
Treacle is a bit runnier than molasses I think, though it has been years since I've bought any. Like Efcliz said, normal molasses (not blackstrap) should be a fine substitute.

i dunno, treacle is about as thick as any non-blackstrap molasses i've used in the US. i've swapped treacle for molasses and vice versa, and never noticed any difference.


One day, out of curiosity, I did a side-by-side comparison of regular molasses and black treacle. They look and taste almost exactly the same and you can substitute one for the other with no problem.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Thu Aug 01, 2013 5:06 am 
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That's good to know!

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 Post subject: Re: Divine Vegan Desserts
PostPosted: Thu Oct 31, 2013 12:12 pm 
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So recently I've made the plum & pecan crumble a couple of times. It was lovely with soya custard & ice cream.
I've just made the chocolate crunch & it's setting in the fridge. When I cleaned out the bowl it tasted awesome & I'm just back from an hours run so I'm looking forward to eating them with the knowledge that I deserve a treat! This is the easiest fridge cake ever. I love this book.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Fri Nov 01, 2013 5:55 am 
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The chocolate crunch is gorgeous! I'm gonna have to run again today, as I can't stop eating it.


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 Post subject: Re: Divine Vegan Desserts
PostPosted: Thu Nov 21, 2013 11:40 am 
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I just got this book for my birthday...I have no idea where to start haha.

Has anyone tried the recipes for soya cream in this book?

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