Bec's Rum & Raisin Puddings by Bec. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Bec's Rum & Raisin Puddings

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Ingredients

8 portion(s)

For the Puddings

130 g pitted dates, I like to cut my dates in half to make sure there are no pips
150 g full cream milk
1/2 tsp bicarbonate of soda
130 g raisins
70 g Rum
100 g light olive oil, OR NON FLAVOURED OIL
2 --- eggs, Large
170 g plain flour
1 tsp baking powder
120 g brown sugar

FOR THE SAUCE:

100 g unsalted butter
100 g brown sugar
100 g cream
50 g Rum
50 g raisin
1 pinches flaked salt

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6
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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!
- Recipe is created for
  TM 31
9
British & Irish

Recipe's preparation

For the Puddings

Weigh the dates, bicarb and milk into your TM bowl and set for 10 minutes/80°/reverse speed + 1

In the meantime, let's prep our raisins. Pour boiling water over them, then allow the water to drain. Once drained, pop them back into a small bowl and add the rum. Give them a good stir and set aside to soak.

Once your dates are done cooking weigh in the oil then blitz for about 10 seconds/speed 5 or until you've got a smooth purée. Scrape down and lift using your spatula.

Add the eggs to the Thermomix bowl, and mix for 15 seconds/speed 3.5.

Then sprinkle in the baking powder, flour, and sugar and give it 10 seconds/speed 4. Scrape down and lift using your spatula

Time for the rum-soaked raisins! Toss 'em into the mix, and mix for 5 seconds/reverse speed + 4. Pour the mixture into the mould to about 3/4 full, then add the moulds to your Varoma bowl.

With the puddings now in the bowl of the Varoma dish, place a sheet of baking paper on top of the puddings. Then pop the Varoma tray on top of that to keep the paper in place. Secure Varoma lid and steam 30 min/Varoma/speed 1, or until the puddings are cooked. *See the Video for tips.

Remove Varoma, and place puddings into a thermal serving bowl or other large bowl and cover to keep warm or set aside to warm through and serve later. *See notes

For the Sauce

On to the sauce: Put the butter, sugar, cream and pinch of salt into the Thermomix jug, and cook for 5 minutes/80°C /speed 2.5.

Then crank it up to Varoma temperature for 2 minutes/speed 3. You're aiming for a smooth, shiny sauce, it will be runny when very hot.

Stir in the rum and raisins for 5 seconds/ reverse speed + 2.

To set aside and serve later, Loosen the puddings from the moulds using a blunt knife, and place them in a shallow baking dish. Store the puddings and sauce in a cool place for up to 24 hours (no need for refrigeration with them).

To serve, reheat at 120°C for at least 20 minutes, with a baking paper-lined foil sheet over the baking dish. Spoon some of that delectable sauce over each pudding. If it’s separated a bit, just gently stir it back together. Finish it off with your choice of rum and raisin or vanilla ice cream – yum!

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

When it comes to making these yummy rum and raisin puddings, you’ve got a few options! Just a quick heads-up though – avoid using plastic dariole moulds at 160°C. Silicone ones work great like I’ve shown in the photos, but let’s skip Nestle and Loyal brands as they’re not up to these oven temperatures.

Now, for the containers, you can be creative! Cupcake tins, ramekins, or even a 7″ cake tin will do the trick. If you’re craving softer puddings (and who wouldn’t?), steam them instead of baking, but don’t worry, your oven can handle that too! To keep all that lovely moisture in, just cap them with some baking paper lined with foil. Just be sure to seal it tight!

And hey, if you’re in the mood, you can also place your ramekins in a water bath. That baking paper and foil cap can do wonders for keeping your puddings nice and moist, and you can just cover the whole baking tin instead of each mould.

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.