Ingredients
Puddings
- 1 jar morello cherries (670g)
- 85 g almond meal
- 50 g wholemeal SR flour or GF SR flour
- 75 g raw sugar
- 30 g cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 60 g Butter, softened
- 1 egg
- 125 g milk of choice (cow, almond etc)
Cherry sauce
- remaining cherries and liquid
- 30 g raw sugar
- 1 tablespoon arrowroot powder
- 30 g kirsch or cherry brandy (optional)
- greek yoghurt or vanilla icecream, to serve
Accessories you need
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Varoma
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 12 silicone muffin cases in varoma dishes and place 3 drained cherries in each case. Reserve remaining cherries and liquid.
Place all pudding ingredients, except cherries, into bowl. Insert butterfly and beat 1 min/speed 4. Scrape down sides of bowl.
Measure 1/3 cup cherries with liquid and add to bowl with pudding batter. Beat 15 secs/speed 4.
Spoon batter evenly into muffin cases.
Steam 25 mins/varoma/speed 2.
Dissolve arrowroot in approx 1/4 cup reserved cherry liquid in a small jug.
Place remaining cherries and liquid in the bowl with sugar, cook 5 mins/speed 4.
Puree 30secs/speed 8, then add arrowroot liquid to the bowl. Cook a further 2 mins/speed 3.
Add liquer, if using.
Serve puddings with sauce and yoghurt/icecream. Dust with icing sugar/cocoa powder, or include some grated chocolate/chocolate curls, or even some flaked almonds and a fresh cherry if you prefer.
Puddings
Sauce
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!! I made these for a friend's birthday and we both loved them!
I milled my own almond meal so did that prior to step 1, while the bowl is still clean and dry! Mill your almonds at spd 8 or 9 (with paper towel under the MC) and put aside for later use.
There were a couple of instructions missing, so here is what I did at those points:
-at step 5, I filled the Thermy bowl to the first line (I think the 500mL line) with water to steam with.
-at step 7 I selected 100 degrees, which worked. Next time I might try 80 degrees though.
-at step 8 I selected 80 degrees to cook.
Yummo, Rebecca! I will be trying your steamed puddings soon. The recipe and photograph are very attractive. Will report back soon.
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