- 60 g golden syrup
- 200 g Butter
- 4 eggs
- 300 g caster sugar
- 15 g vanilla extract
- 130 g blackcurrant jam, any flavor
- 800 g full cream milk
- 20 g bicarbonate of soda
- 20 g Baking Powder, gluten free
- 800 g flour, all-purpose
- 200 g cocoa powder, 70% cocoa
1h 15minPreparation 15minBaking/Cooking
8Recipe is created for
TM 5Please 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!
Warm milk in2min Temp 70 set aside
Pre heat oven 180 Fan bake
Put Butter and Golden Syurp in 4sec sp 4 then Melt 2 mins Temp 80 Sp2,Scrap down sides
Add sugar,Jam,eggs,van ess mix well 10sec SP4
Add Baking soda into warm milk
Add 1/2 of the flour,coco,all Baking powder into mix 30sec SP4 pour 1/2 of the milk through lid while mixing scrap down sides
Add rest of flour and repeat last steep 30 sec sp4 adding last of milk through MC hole
Scrap down edges mix 30sec SP 4.5-5 the is quite full and is very runny don't panic this is how its meant to be
Pour into pre prepared tins or muffin Trays
This recipe has been doubled and can be halved very easily
This recipe has been doubled and freezes very well, the muffins cook for 25 mins and will make 2-3 cakes depending on size of tin about an hour check with cake skewer
This makes a Full TM5 please only do half mixture if useing TM31 it will be too much
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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