Ingredients
You will need...
- 70 g crystallised ginger
- 100 g Dark Muscovado Sugar
- 175 g self-raising flour
- 50 g unsalted butter (melted)
- 125 g Milk
- 1 egg
- 1 tsp vanilla extract
- 150 g Raspberries (fresh or frozen)
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put ginger in TM bowl with a small handful of the flour and chop for 3 seconds on speed 4.
2. Add sugar and flour, mix for 5 seconds on speed 3. Set aside.
3. Put melted butter, milk, vanilla extract and the egg into the TM, mix together for 5 seconds on speed 4.
4. Tip dry ingredients into the wet mixture, add raspberries and combine for 20 seconds,
"Counter-clockwise operation" ,
"Gentle stir setting" or until just combined.5. Put one large tablespoon of the mixture into each silicone muffin/cupcake mould.
6. Clean TM, add 500g cold water and leave to heat for 10 minutes on Varoma,
"Gentle stir setting" 7. Place a couple of the silicone moulds into the bottom tray of the Varoma, with top tray removed. Replace lid and steam for 22 minutes on Varoma, or until a skewer poked into the pudding comes out clean.
Cooking time may vary depending on the thickness and style of your silicone moulds.
Tip
Top with butterscotch sauce, chocolate sauce, golden syrup, whipped or runny cream, freshly-churned ice cream... whatever takes your fancy!
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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