Preparation time
0min
Total time
50min
Portion
--
--
Level
--
Ingredients
Pudding
- Pears 6 in halves
- Butter 150 g
- Sugar 200 g
- Golden Syrup 60 g
- Milk 100 g
- Baking Soda 1 level tsp
- Self Raising Flour 200 g
- Ground Ginger 1 level tsp
- Ground Cinnamon 1 level tsp
- Egg 1
- Cashews 100 g
Caramel Sauce
- Sugar 200 g
- Butter 100 g
- Cream 100 g
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- #### Step 1: Prepare Pears and Dish
1. Preheat your oven to 170°C (or 150°C fan-forced). Grease an 18cm round pie dish, 4cm deep.
2. Drain the pears (if using canned) and set aside 6 pear halves for the topping. Roughly chop the remaining pear halves and set them aside.
#### Step 2: Make the Cake Mixture
1. Add butter (150g), sugar (200g), golden syrup (60g), and milk (100g) to the Thermomix bowl. Heat for 4 minutes at 60°C, speed 2, or until the butter melts and the sugar dissolves.
2. After 4 minutes, bring it to a boil by setting the Thermomix to 100°C for 2 minutes, speed 2.
3. Add the bicarbonate of soda (1 tsp), and mix for 10 seconds on speed 2. Let it cool for 10 minutes in the bowl.
#### Step 3: Combine the Dry Ingredients
1. Once the mixture has cooled slightly, add the flour (200g), ginger (1 tsp), cinnamon (1 tsp), and egg to the Thermomix bowl. Mix for 10 seconds on speed 4 until well combined.
2. Add the chopped pears and mix for another 5 seconds on reverse speed 2, ensuring the pears are evenly distributed.
#### Step 4: Bake the Cake
1. Pour the mixture into the prepared pie dish and smooth the top. Arrange the pear halves (cut-side up) on top of the mixture without pressing them into the batter.
2. Bake in the preheated oven for 20 minutes.
3. After 20 minutes, sprinkle the top with cashews (100g) and bake for another 30-35 minutes, or until the top is firm to the touch. Cover with foil if it starts to over-brown. Let the cake stand for 10 minutes.
#### Step 5: Make the Caramel Sauce
1. For the caramel sauce, add sugar (200g), butter (100g), and cream (100g) to the Thermomix bowl. Heat for 5 minutes at 100°C, speed 2, stirring occasionally.
2. After 5 minutes, bring the sauce to a boil by setting the Thermomix to 100°C for 1 minute at speed 2.
3. Remove the sauce from the Thermomix and set aside.
#### Step 6: Serve
1. Serve the warm pudding with the homemade caramel sauce and ice cream on the side.
Instructions
Thermomix Model
-
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.
Recipe's categories:
Other users also liked
Show me similar recipes by:
Comments