Ingredients
Pudding
- 60 grams Sugarin+, or sugar
- 60 grams cocoa powder, Dutch is beautiful
- 110 grams kamut flour
- 2 tsp baking powder
- 130 grams banana
- 190 grams Milk, rice and cashew or soy or coconut or almond or dairy
- 3 eggs
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Sugarin+ in TM bowl and mill for 10 seconds on speed 10. Set aside - if you don't remove it, the Sugarin+ will stick to the bottom
Place the rest of the dry ingredients in the TM bowl and sift for 10 seconds on speed 5. Set aside
Add the banana to the TM bowl and mix for 8 seconds on speed 4, scrape down the sides
Add the rest of the ingredients and mix for 8 seconds on speed 3, turning the dial up slowly
Scrape down the sides all the way down to the bottom, and scrape down the tops of the blades
Mix again for 8 seconds on speed 3, turning the dial up slowly
Divide batter between 8 Tupperware ramekins (half fill them, as it will minimally double in size) and place into Varoma dish
Place the rest of the batter in the fridge until the first batch is ready
Cover the ramekins with foil to prevent water dripping in
Rinse the TM bowl and add 1 litre water
Set the Varoma into position and steam for 22 minutes at Varoma temperature on speed 2
Remove the puddings
Repeat the steps from "Divide batter" to cook the rest of the puddings
Pudding
Tip
This is a relatively dark chocolate pudding that has a light cake texture. I am working on a thick chocolate sauce to compliment it that is dairy-free and low fat, but has the body and taste of a dairy 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
livbambola:
Kamut is an ancient grain that is very gentle on the tummy. I use it to substitute for normal wheat flour as wheat makes me tired. The fun thing with kamut is that you can get a wholewheat version of it that bakes as well as normal white flour (ie it doesn't get dense and heavy like rye etc), but is nuttier.
I love the sound of this recipe! I've not yet tried a steamed pudding but would like to! What is kamut flour? Is there any substitute?
Thanks in advance!!
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
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