Ingredients
Pudding/Muffins
- 200 g pitted dates
- 300 g Hot boiled kettle water
- 2 tsp Bi Carb Soda
- 170 g Sugar white or raw
- 60 g Nuttelex
- 2 --- eggs
- 1 tsp Vanilla Bean Paste
- 170 g Gluten free self raising flour
Sauce
- 250 g Spiral organic coconut milk, Use the thicker top part of the milk
- 200 g brown sugar
- 100 g Nuttelex
- 1 tsp Vanilla Bean Paste
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees (fan forced), and grease muffin trays with olive oil or nuttelex.
2. Place dates into the bowl, I always cut in half to make sure no pits
chop 8sec/speed7
3. Add boiling water, heat for 5mins/100degrees/speed1, MC on. (You can use tap water) once finished, mix for 10sec/speed4 MC on. Scrape down sides of mixing bowl
4. Add bi carb soda, mix 3sec/speed2. Transfer date mixture into a jug or bowl. Clean and dry mixing bowl.
5. Place sugar into the mixing bowl and mill 10sec/speed 9
6. Insert butterfly, add butter and mix for 10sec/speed4. Scrape sides and mix for 1min/speed 4. Until well mixed (was quite runny)
7. Add eggs one at a time through hole in the mixing bowl while mixing at speed4. Mix till eggs are combined with butter/sugar mix. (was quite runny)
8. Remove butterfly. Add vanilla bean paste, gluten free self raising flour and date mixture combine for 5sec/speed4. Scrape sides with spatula and repeat if it hasn't mixed properly. Mixture looks quite runny.
9. Pour into greased muffin tins, fill till about 1/2cm from top and bake for 20-30 minutes. Clean and dry mixing bowl.
Cool puddings for 2-3minuted then transfer onto wire rack so they don't sweat.
(You could always steam muffins in varoma as well)
10. Into the mixing bowl add the thickest part of the coconut milk (doesn't matter if you use the runnier part too), add brown sugar, butter and vanilla bean paste. Cook for 5minutes/80degrees/speed4 MC on. Cook a further few minutes if you rather a thicker sauce
Pudding/ Muffin Preparation
Sauce
Tip
Serve with Dairy free soy icecream or another type of icecream!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Yummy, thanks for the recipe. I used butter instead of Nuttelex and cream instead of coconut milk and it was light fluffy and delicious. The kids ate them up. We had them wtih ice cream. Thank you for a great recipe.
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