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Ginger Puddings


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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
5

Recipe's preparation

  1. 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.

  2. Set Varoma into position and steam for 20 minutes at Varoma temperature on speed 2.  Test to see if they are cooked in the centre.

  3. Allow puddings to cool slightly and rest for 5 minutes before turning out.

10

Accessories you need

11

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.  tmrc_emoticons.)


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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Comments

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  • We really did love these, though next time I’d...

    Submitted by GinStar on 24. April 2018 - 23:17.

    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!

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  • These were just delightful,

    Submitted by Rainie on 27. August 2015 - 23:04.

    These were just delightful, had them with Star Anise and Cinnamon Syrup...divine

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  • Yay!    Thank you.

    Submitted by Ros Teirney on 22. December 2014 - 22:24.

    Yay!   tmrc_emoticons.)  Thank you.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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  • Really good - even with

    Submitted by dloub on 22. December 2014 - 22:11.

    Really good - even with gluten free flour.

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  • Just tried these and they

    Submitted by Feris74 on 10. June 2014 - 16:42.

    Just tried these and they were fluffy, light and very tasty. Definately one to be made again

    PF

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  • yummy yummy yummy

    Submitted by Cal2 on 17. May 2014 - 13:53.

    Big Smile yummy yummy yummy

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  • Bronze Sunflower, thank you

    Submitted by Ros Teirney on 23. May 2013 - 22:20.

    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

    Submitted by Bronze Sunflower on 23. May 2013 - 22:17.

    tmrc_emoticons.) 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. 

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  • Oh I do love you very kind

    Submitted by Ros Teirney on 8. July 2012 - 18:30.

    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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  • Yummy

    Submitted by whoosha on 8. July 2012 - 18:26.

    Yummy

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  • Thanks for your feedback, BG.

    Submitted by Ros Teirney on 2. May 2012 - 10:20.

    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

    Submitted by Jen F on 1. May 2012 - 21:14.

    These look divine. Will definitely be trying them in the next day or so

    Jen

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  • These were easy to make,

    Submitted by The Bush Gourmand on 24. April 2012 - 21:13.

    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.bushgourmand.com.au


     

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  • Ros, these look and sound

    Submitted by The Bush Gourmand on 22. April 2012 - 20:20.

    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.bushgourmand.com.au


     

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  • Dear alwaysis,  That nice

    Submitted by Ros Teirney on 22. April 2012 - 19:51.

    Dear alwaysis,  That nice feedback makes me happy.  Thank you!

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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  • Tastes great thanks

    Submitted by alwaysis on 22. April 2012 - 18:37.

    Tastes great thanks tmrc_emoticons.)

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  • Dear Byron,  Thanks for the

    Submitted by Ros Teirney on 15. April 2012 - 09:31.

    Dear Byron,  Thanks for the feedback.  Your info about the ceramic adds value to this page too.  tmrc_emoticons.)

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  • Great dish, family loved

    Submitted by Byron Williams - Consultant on 15. April 2012 - 09:27.

    Great dish, family loved it.

    Will be investing in more silicon cupcake moulds as ceramic cocottes took nearly double time to cook.

    Byron

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  • Dear whoosha,  Thank you for

    Submitted by Ros Teirney on 26. February 2012 - 22:32.

    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

    Submitted by whoosha on 26. February 2012 - 22:19.

    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.  tmrc_emoticons.;)

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  • These sound great! I'll be

    Submitted by Fiona Hoskin on 29. January 2012 - 22:27.

    These sound great! I'll be adding more ginger as you suggest Ros. They look divine in the photos as they're puffing up!

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  • Dear sunshine45, Thanks so

    Submitted by Ros Teirney on 26. January 2012 - 14:40.

    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.  tmrc_emoticons.)


    Ros

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  • Ros - I thnk my Mother used

    Submitted by Sunshine45 on 26. January 2012 - 14:29.

    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.

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  • I am blushing as a forum

    Submitted by Ros Teirney on 26. January 2012 - 14:01.

    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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