Ingredients
Steamed date, fig and chocolate puddings with caramel sauce
Puddings
- 50 g unsalted butter, Cubed and Room temp
- 80 g pitted dates, Chopped in half to check for stray pips
- 80 g dried figs, Hard tips removed and halved
- 250 g water
- 1 1/2 teaspoons bicarbonate of soda
- 100 g raw sugar
- 2 eggs
- 1 teaspoon natural vanilla extract
- 140 g self-raising flour
- 50 g dark chocolate chips
- 1/4 teaspoon ground cardamom
Caramel sauce
- 250 g cream
- 200 g brown sugar
- 130 g unsalted butter, Cubed
- 1 teaspoons natural vanilla extract
Accessories you need
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Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place silicon moulds into Veroma and set aside
- Place pitted dates and figs into
"Closed lid" and chop 5 Sec, Sp 7. - Add water and heat 5 min, 100 °C, Sp 1,
then mix 10 Sec, Sp 4. Scrape down sides of the bowl with spatula. - Add bi-carb soda and combine 3 Sec, Sp 2.
Transfer into another bowl and set aside.
Thoroughly clean and dry mixing bowl. - Place sugar into into "Closed lid" and mill 10 Sec, Sp 9,
scrape down sides and insert butterfly whisk. - Add room temp butter cut in 2-3cm cubes (if not room temp heat in microwave for about 30 Seconds at 40%)
Mix 10 Sec, sp 3. Scraping down the sides regularly, mix for another 4 - 5 times, Sp 4 until creamy. - Crack the eggs into a glass then add one at a time at Sp 4 until combined. Remove butterfly whisk.
- Add vanilla, SR flour, cardamom, reserved date and fig mixture plus the chocolate chips and combine 5 Sec, Sp 4.
Scrape down the sides of the mixing bowl and repeat if necessary. - Pour mixture into silicone moulds in the veroma bowl and tray.
Rinse out"Closed lid" and fill with 1 ltr of water. Place veroma into position. Steam for 22 mins, Veroma Temp, Sp 4.
Test with a skewer, if not cooked, put back on for a few more mins.
Set Veroma aside while preparing the caramel sauce.
Clean and dry"Closed lid" . - Place cream, brown sugar, butter and vanilla into "Closed lid"
and cook 5-7 min, 80 °C, Sp4.
When the sauce if finished, pop puddings out of moulds and serve with the sauce on top with a scoop of vanilla ice cream on the side.
Puddings
Caramel Sauce
Tip
The BCB’s Sticky Date Pudding recipe has been used as a guide for this recipe and the ingredient amounts have been adjusted to just fill the silicone baking trays. You may wish to follow along the guided cooking steps for the BCB recipe and just use these adjustments.
Thermomix Model
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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.
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