- TM 31
Ingredients
Puddings
- 500 g ripe blueberries, (or frozen blueberries, nearly defrosted)
- 130 g raw sugar
- 130 g Butter, (or dairy free margarine)
- 2 eggs
- 1 tsp vanilla extract
- 130 g brown rice
- 1 heaped teaspoon Gluten Free Baking Powder
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease 10 silicone cupcake moulds and set aside.
Put berries in Thermomix bowl and heat for 6 min / 80C /
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with MC off.Using the TM basket, strain excess juice from the fruit.
Divide berries between prepared cupcake moulds.
Reserve juice for later.
Mill rice in clean, dry bowl for 60 sec / speed 9. Set aside.
Place sugar into bowl and mill 10 sec / speed 9.
Add butter and melt 60 sec / 90C / speed 1, then mix 1 min / speed 3.
With blades rotating on speed 3, add eggs, one at a time through hole in mixing bowl lid.
Add vanilla, flour and baking powder and mix 10-20 sec / speed 3.
Divide batter between prepared cupcake moulds, then place into Varoma dish and tray.
Place 1L water into mixing bowl, place Varoma into position and steam 25-30 min / Varoma / speed 2.
Allow puddings to cool slightly, then rest for 5 minutes before turning puddings out.
Serve with a drizzle of reserved juice.
Puddings
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with MC off.Tip
Allergy advice: This is gluten free, nut free and suitable for a Low FODMAPs diet. If using Nuttelex it is also dairy free. Egg replacer (or a chia seed gel) can be used in place of the eggs.
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.
Comments
I'll be buying muffin trays to try these 🙂
Made these with almond flour and coconut oil (we are dairy free at the moment) and they were divine!!! I made the berry sauce (misread the instructions and added half the sugar then!), then set aside and without washing bowl added coconut oil and remaining sugar and then followed the remaining steps. Super easy and tasty, thanks for a great recipe!!
Has anyone tried freezing and reheating these? I was wondering how they were second time around.
Love these!
yum, yum yuuuuum.
I made these small puddings and they were so delsih. I subbed brown rice flour for almond meal and cut the sugar in half. Its going on our regualr recipe rotation! so good.
Been feeling deprived on low FODMAP...this recipe is heaven sent!
I don't have regular cupcake size silicon tray, so I chopped up my mini one and halved the recipe. Worked out really well and I think I will be making this regularly for bite sized treats.
Cold out of the fridge the next day is even better, as the blueberries taste stronger and over all it's like a friand.
Thanks for this wonderful and very creative recipe
I love these cupcakes! Last time I made them I used just 250g of the berries but kept everything else the same and it was still great and filled 12 silicone muffin pans perfectly.
These are so easy and very yum. I only had 250g of blueberries so did half the recipe, but still made NINE puddings! I steamed them on the Varoma tray at the same time as doing rice in the TM basket bowl, and vegies in the Varoma bowl! (doing most of the meal at one time!) Will definitely be making these regularly...
PS: I milled the Rice BEFORE warming the berries....
SandieAndie
My first go at a thermie steamed pudding and it was very tasty. I used raspberries instead of blueberries And the recipe still worked perfectly. Thanks for sharing the recipe.
Thanks for the feedback Christine. I've taken cinnamon out of the steps as I agree with you that it's not needed. I'm glad you enjoyed them!
Jo
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