Ingredients
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- 80 grams dried figs
- 120 grams raisons
- 50 grams Dried pitted dates
- 35 grams pistachios, shelled
- 80 grams currants
- 45 grams craisons
- 70 grams Grand Marnier
- 1 teaspoon Vanilla Paste
- 90 grams brown sugar
- 120 grams Butter, cubed
- 2 eggs
- 75 grams plain flour
- 155 grams Pannetone
- 80 grams Milk
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Varoma
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Chop together figs, raisons, dates & pistachios in TM bowl,
"Closed lid" , Turbo several times.Transfer to a large glass bowl, stir in currants, craisons, Grand Marnier & Vanilla paste. Cover & leave overnight.
Place pannetone in TM bowl.
"Closed lid" , Turbo several times until Pannetone is a breadcrumb texture. Set aside.Butter & sugar in TM bowl, 1 min, sp. 4.
Scrape down sides of bowl, Insert the butterfly.
Add eggs. 3 mins, sp. 4.
Stir flour into the fruit mixture until all fruit is well coated in the flour.
Stir in milk, pannetone crumbs, and the butter & egg mixture.
Spoon into Dariole Moulds, leaving 1 cm from the top.
Place into Varoma bowl (8 will fit at a time). Varoma lid on top.
Steam the gorgous puddings !
1000 g water in TM bowl, 50 mins, Varoma temp, speed 3.
Set puddings aside and steam the next batch.
Tip
The puddings may be frozen after steaming in thier Dariole Moulds.
Re heat thawed puddings in the Varoma with 700 mils water, 20 mins, Varoma temp, sp. 3.
Serve with vanilla custrad or Brandy Cream Sauce. Festive Flavours cookbook.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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