- TM 31
Ingredients
Hazelnut and fig puddings
- 120 g unsalted butter, softened, plus extra for greasing
- 100 g hazelnuts
- 1/2 orange, zest only
- 150 g dried figs
- 100 g water
- 50 g orange, juice only (approx. 1 orange)
- 1 tsp bicarbonate of soda
- 100 g soft dark brown sugar
- 2 eggs
- 120 g self-raising flour
- 60 g treacle
- Boiling water
Ginger and orange sauce
- 1 orange, zest and juice
- 4 dried figs, finely diced
- 60 g Stone's Green Ginger Wine
- 90 g light brown sugar
- 20 g Unsalted butter, softened
To serve
- double cream or whipped cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°C. Heavily grease 6 ovenproof ramekins (250 ml) with butter and set aside.
Place hazelnuts into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside.
Place orange zest into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula and mill 10 sec/speed 9, until fine. Scrape down sides of mixing bowl with spatula.
Add figs, water and orange juice and cook 5 min/100°C/speed 1.
Add bicarbonate of soda and blend 30 sec/speed 4. Scrape down sides of mixing bowl with spatula and blend 25 sec/speed 4 (the mixture should be a fairly smooth purée, but will retain a little texture). Transfer purée into a bowl and set aside. Clean and dry mixing bowl.
Insert butterfly whisk. Place 120g butter and brown sugar into mixing bowl and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.
Mix 30 sec/speed 3.5, adding 1 egg at a time through hole in mixing bowl lid. Scrape down the sides of mixing bowl with spatula and mix a further 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.
Add reserved hazelnut meal, flour, treacle and reserved fig mixture and mix 30 sec/speed 4. Remove butterfly whisk. Spoon pudding mixture into prepared ramekins. Place ramekins into a roasting pan and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Carefully transfer to oven and bake for 25-35 minutes (180°C), or until a skewer inserted in the center of the puddings comes out clean. Clean and dry mixing bowl.
While the puddings bake, place orange zest into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl and mill a further 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add remaining sauce ingredients and cook 15 min/Varoma
"Counter-clockwise operation" /
"Gentle stir setting" . Transfer into a jug and set aside.Turn out puddings onto plates and serve with Ginger and orange sauce and a dollop of double cream or whipped cream.
Hazelnut and fig puddings
Ginger and orange sauce
Tip
Introduction from Gary Mehigan:
These are a great little quick and easy winter pudding, you can substitute the dried figs with a number of dried fruits if you like such as dates, raisins or barberries. Cooking in a bain-marie in the oven is a gentler method of cooking and also keeps the puddings lovely and moist.
Useful ingredients:
6 ramekins (8cm, 250 ml), roasting tray, bowl, baking paper and wooden skewer
Tip:
When in season, serve with fresh figs cut into halves.
Thermomix Model
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Recipe is created forTM 31
Comments
Made these and they were very tasty, made them in large muffin pan in a baking tray with water and they worked perfectly
Needs more sauce (as Manou would say!)
I like this cooked just fine.
I made these for a work Christmas in July and they were a hit. Instead of the ramikins I used muffin tins which made them into a great bit sized treat. With as much sauce as you want and of course cream.
I have made these twice now. Second lot I made 24 for a big gathering. Found they cook just as well in a muffin tray and directlyin the oven (no water bath)
have been very game and changed the recipe a little, don't tell Gary!
1) Add all orange juice from the 1 orange and make it up to 150gr with water - the total combined amount of the 2 ingredients.
2) I do not mill the hazelnuts or figs until really fine - I like a bit of texture.
3 ) I also diluted the sauce with more juice, green ginger wine and some water.
these have been a real hit!
Soobee
Sue
Did you make in the veroma or just the oven? And I love sticky date pudding, but are they richer than that?? If so I might steer clear...
I think they would of cooked just fine in the varoma - made - found to be really stoggy..and the syrup very rich - if you like really rich food may enjoy but I was expecting big things from this recipe and no one really wow over it...
Could you cook these in the Varoma instead of a water bath in the oven??
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