Ingredients
Batter
- 160 grams Gluten Free SR Flour Mix
- 5 grams vanilla custard powder, White Wings or Maize Corn Flour + vanilla flavour
- 80 grams Milk
- 190 grams raw sugar, brown is nice too for a caramel flavour
- 125 grams Butter
- 2 eggs
- 1 dose Syrup mix, put a blob (as much Golden Syrup as you can fit on a tablespoon) in a mug, fill with boiling water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put kettle on to boil. Place all ingredients into the TM bowl and mix on speed 4 until mixture is a creamy consistancey. You can wizz the sugar first to make the batter smoother, but its nice either way.
Pour batter into a greased baking dish and leave to rest for 10 minutes. Pour syrup mixture over batter. Turn the oven onto 160 degrees as you place mixture in.
3. Check cake in 1/2 hour. If it is browning too fast, turn heat down to 150. Cook till cake springs back when the top is pressed.
4. Serve with double cream, whipped cream, icecream or even better Thermie Custard.
Mix
Tip
I love this pudding, I make it in the TM all the time and its a hit. Usually I make a double batch. I adapted if from the "The Stay at home Mum's" Sand Cake, which I love to make in Thermie (and its always a hit too)
I have adapted the cake to be Gluten Free and measured the mass of the ingredients to make it TM friendly. the ingredients are measured by volume form on her blog-site.
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
This pudding was amazing! Used coconut sugar rather than raw, and equal amounts of Rice Malt and sugar free Maple Syrups in place of Golden for a Fructose Friendly version. Light and fluffy with a tasty sauce, could not ask for more.
About to try this using coconut sugar and a mixture of Rice Malt Syrup and sugar free Maple Syrup for a low FODMAP version. Wish me luck!
This is even better steamed in the varoma, pop it into a casserole dish that fits in the varoma, cook for 25-35 minutes (the shape of the bowl will determine the length of time required). I popped it on while the rice was cooking. Nice with TM custard and or cream.
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