Ingredients
- 250 g pumpkin cubed
- 700 g water
- 500 g Mixed fruit
- 120 g brown sugar
- 30 g golden syrup
- 120 g Butter
- 1 teaspoon baking soda
- 2 eggs
- 270 g gluten free flour blend
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 110 g rum/sherry
- 1 teaspoon Vanilla Paste
- 1 teaspoon lemon essence
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 155oC and grease a 8" round cake tin or 2 loaf tins.
Place cubed pumpkin into simmer basket.
Pour 500g of the water into the bowl and insert simmer basket into position. Cook 8min, varoma sp2. Remove and set aside to cool. Remove water from bowl.
To the bowl add the mixed fruit, brown sugar, golden syrup and the remaining 200g water. Boil for 7min, 95oC
"Counter-clockwise operation" sp1. Add in the baking soda for the last min and allow to froth up. Transfer to bowl and allow to cool.Place pumpkin back into the bowl, sp4 for 10sec to mash.
Add in the flour, eggs, baking powder, cinnamon, all spice, vanilla, lemon essence and rum/sherry. Add back in the reserved fruit mixture and combine sp4
"Counter-clockwise operation" for 10sec. Scrape sides of bowl and repeat sp4
"Counter-clockwise operation" for 10sec.Pour into greased tin and bake in a 155oC oven for 1-11/2 hours or until cooked through.
Allow to cool in tin.
Tip
Dryer pumpkin varieties work best, e.g.qld blue
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.
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