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Ginger and Raspberry Pudding


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Ingredients

8 portion(s)

You will need...

  • 70 g crystallised ginger
  • 100 g Dark Muscovado Sugar
  • 175 g self-raising flour
  • 50 g unsalted butter (melted)
  • 125 g Milk
  • 1 egg
  • 1 tsp vanilla extract
  • 150 g Raspberries (fresh or frozen)
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Recipe's preparation

  1. 1. Put ginger in TM bowl with a small handful of the flour and chop for 3 seconds on speed 4.

    2. Add sugar and flour, mix for 5 seconds on speed 3. Set aside.

    3. Put melted butter, milk, vanilla extract and the egg into the TM, mix together for 5 seconds on speed 4.

    4. Tip dry ingredients into the wet mixture, add raspberries and combine for 20 seconds, Counter-clockwise operation,Gentle stir setting or until just combined.

    5. Put one large tablespoon of the mixture into each silicone muffin/cupcake mould.

    6. Clean TM, add 500g cold water and leave to heat for 10 minutes on Varoma, Gentle stir setting

    7. Place a couple of the silicone moulds into the bottom tray of the Varoma, with top tray removed. Replace lid and steam for 22 minutes on Varoma, or until a skewer poked into the pudding comes out clean.

     

    Cooking time may vary depending on the thickness and style of your silicone moulds.

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Accessories you need

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Tip

Top with butterscotch sauce, chocolate sauce, golden syrup, whipped or runny cream, freshly-churned ice cream... whatever takes your fancy!


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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