Ingredients
10 portion(s)
From Edmonds Cookbook - source of much NZ comfort food
- 2-3cm piece Ginger, peeled, (or 1-2 tsp ground ginger)
- 60 g raw sugar
- 2 tablespoons golden syrup
- 2 eggs
- 170 g cups S R flour, (or plain flour with 2 tsp baking powder)
- 170 g Milk
- 100 g raisins, optional
- candied ginger, for garnish
- 130 g unsalted butter, cubed
- Extra butter for greasing
- pure cream, for serving
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6
-
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
If using candied ginger for garnish, bllitz on speed 7 for 4 seconds then set aside. No need to wash the bowl.
Mill sugar and with it the ginger root, for 25 seconds on speed 10.
Add butter and golden syrup, then mix for 8 seconds on speed 7. Scrape down sides of bowl and add eggs and milk and mix for 8 seconds on speed 5.
Add flour, mix on "Counter-clockwise operation" , 30 seconds,speed 5. Scrape down bowl and mix another 5 seconds on speed 5.
Divide batter into cup cake moulds and place into Varoma dish and tray. Rinse TM bowl and add 1 litre water.
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Tip
Serve with cream, custard. For a nice garnish, sprinkle a pinch of chopped, candied ginger onto the cream.
Another decadent twist someone suggested to me is to add some white chocolate, but don't ask me how much - experiment and tell us how you went!
Thanks to all those who have made comments on the recipe. There are some nice ideas and good advice in amongst the comments below.
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
Add a commentDelicious and simple. Halved recipe - but put...
Delicious and simple. Halved recipe - but put 1.5tsp ground ginger to ensure good ginger hit - and stirred in sultanas once batter mixed. Definitely recommend including sultanas. Steamed in 5 silicone muffin cases
We really did love these, though next time I’d...
We really did love these, though next time I’d add even more ginger for some kick, some all spice and some sultanas. I found they took 25mins in a tm essentials 7 cup silicone muffin tray. Had them with cream. Delicious!
These were just delightful,
These were just delightful, had them with Star Anise and Cinnamon Syrup...divine
Yay! Thank you.
Yay! Thank you.
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0438 240 125
Really good - even with
Really good - even with gluten free flour.
Just tried these and they
Just tried these and they were fluffy, light and very tasty. Definately one to be made again
PF
yummy yummy yummy
yummy yummy yummy
Bronze Sunflower, thank you
Bronze Sunflower, thank you for your message, I am so happy that this recipe has been incorporated into the new Everyday Cookbook but it means a lot to me that people think it's a workable recipe. It's so great that this community allows us to assist and inspire each other.
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Delicious, I used a frozen
Delicious, I used a frozen chunk of ginger and the thermy blitzed through it beautifully. Will definitely be making this one again, thanks very much for the recipe.
Oh I do love you very kind
Oh I do love you very kind people. Thank you for the feedback. You're my ***** RC friends for making my day so happy.
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0438 240 125
Yummy
Yummy
Thanks for your feedback, BG.
Thanks for your feedback, BG. It seems a direct conversion suggested too little ginger in the ground ginger option. I think turning some Ginger Marmalade into a sauce to pour over the puddings, like we do with the Lemon Coconut ones in the Varoma demo, would be a very good idea to boost the ginger flavour and the balance of colour and texture in the dish. I have edited the recipe to give option of more ginger powder.
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These look divine. Will
These look divine. Will definitely be trying them in the next day or so
Jen
These were easy to make,
These were easy to make, though I didn't have any fresh ginger left and used 1 tsp ginger in a jar as well as 1 tsp powdered ginger and I couldn't taste any ginger at all.
Next time, I'll make sure I have some real ginger! Alternatively, I'd put some chopped glace ginger in the batter. or even a dollop of ginger marmalade in the base.
www.thermogourmand.com.au
Ros, these look and sound
Ros, these look and sound delicious! I have the little (Amway) poached egg containers that you have used. I didn't even think to use those in the Varoma.
I'll be trying these very soon.
www.thermogourmand.com.au
Dear alwaysis, That nice
Dear alwaysis, That nice feedback makes me happy. Thank you!
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0438 240 125
Tastes great thanks
Tastes great thanks
Dear Byron, Thanks for the
Dear Byron, Thanks for the feedback. Your info about the ceramic adds value to this page too.
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0438 240 125
Great dish, family loved
Great dish, family loved it.
Will be investing in more silicon cupcake moulds as ceramic cocottes took nearly double time to cook.
Byron
Dear whoosha, Thank you for
Dear whoosha, Thank you for your lovely remarks. I am thrilled that the Ginger Puddings recipe met your family's needs. Ros
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Just beautiful. Subtle
Just beautiful. Subtle flavours that just came through nicely.
Will definitely be a regular with the family. just need to invest in some little containers for the varoma.
These sound great! I'll be
These sound great! I'll be adding more ginger as you suggest Ros. They look divine in the photos as they're puffing up!
Dear sunshine45, Thanks so
Dear sunshine45,
Thanks so much for your message, which kind of tugged at the heartstrings. I was telling Sue in my PM that my DH is a Kiwi and I converted this recipe from a handwritten copy he had made from his mother's Edmonds Cookbook before our marriage, and that is some 30 years ago. To tell you the truth, I think I am going to up the ginger content in this recipe. As it stands, it reflects the tastes of New Zealanders in the sixties, but I think now we crave a bit more tang, not just in the garnish but also in the puds themselves. What do you think? I am so encouraged by your note and I do appreciate it.
Ros
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Ros - I thnk my Mother used
Ros - I thnk my Mother used to make these and as a new TM owner I will try and also dig out my Edmonds Book (dated about 1962) Having a TM makes all those comfort food things new again. eg I could never get the marshmellow slice marshmellow to set but now I know it was because of the anticaking agents in the icing sugar should not be a problem now that I make my own.
I am blushing as a forum
I am blushing as a forum member from the other side of the continent just PMed me to ask a question and say that the ginger puddings look divine. *Sigh* - they taste pretty good too, Sue.
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