Ingredients
- 70 g raw sugar
- 150 g plain flour
- 2 tsp baking powder
- 2 tbsp cocoa powder
- pinch salt
- 50 g Butter
- 130 g Milk
- 1 egg
- 1 tsp vanilla essence
- Chocolate Ganache, to serve
- cream, to serve
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. Place sugar in TM bowl, mill for 5 seconds, speed 9.
2. Add flour, baking powder, cocoa and salt, mis for 5 seconds, speed 5. Set Aside.
3. Place butter in TM bowl, melt for 3 minutes, 60°C, speed 1.
4. Add milk, egg and vanilla, mix for 4 seconds, speed 4.
5. Add dry ingredients, mix for 5 seconds, speed 3. Scrape down sides.
6. Mix for a further 3 seconds, speed 3. Divide mixture evenly between 6 greased dariole moulds. Bang moulds firmly on bench to flatten mixture and remove air bubbles.
7. Fill TM bowl with 500g water. Place dariole moulds in lower Varoma steaming tray and cover with a layer of paper towel extending beyond the Varoma. Place lid on and pull paper towel to create tension.
8. Steam for 20 minutes, Varoma temperature, speed 3. Allow to cool for 10 minutes before inverting moulds to remove puddings.
Serve puddings warm, drizzled with chocolate ganache, cream and toasted nuts.
Vegetarian
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
Delicious and light.
Oh these are so easy and delish. Will definitely be making these again. Thanks for a great recipe
This recipe is always a winner in our home. I'm making it for dessert for our guests tomorrow and serving it with cream and strawberries or cookies and cream ice-cream.
OMG, these were so easy and were stunning. Light, not overly sickly or sweet. I did reduce the sugar to 50g. Dressed with ganache, roasted almonds and cream....impressive!!!
Do yourself a favour and buy the Alyce Alexandra dariole moulds-great quality and so easy to use 
Very light texture.
Served decorated and with custard and cream. Needed to use my stainless steel stacking picnic drinking cups as did not have the dariole moulds.
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