Steamed date, fig and chocolate puddings with caramel sauce by Thermo Meeks. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Steamed date, fig and chocolate puddings with caramel sauce

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Ingredients

13 portion(s)

Steamed date, fig and chocolate puddings with caramel sauce

Puddings

50 g unsalted butter, Cubed and Room temp
80 g pitted dates, Chopped in half to check for stray pips
80 g dried figs, Hard tips removed and halved
250 g water
1 1/2 teaspoons bicarbonate of soda
100 g raw sugar
2 eggs
1 teaspoon natural vanilla extract
140 g self-raising flour
50 g dark chocolate chips
1/4 teaspoon ground cardamom

Caramel sauce

250 g cream
200 g brown sugar
130 g unsalted butter, Cubed
1 teaspoons natural vanilla extract

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6

32min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- 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!
9
Dessert

Recipe's preparation

Puddings

Place silicon moulds into Veroma and set aside

Place pitted dates and figs into

and chop 5 Sec, Sp 7.

Add water and heat 5 min, 100 °C, Sp 1,
then mix 10 Sec, Sp 4. Scrape down sides of the bowl with spatula.

Add bi-carb soda and combine 3 Sec, Sp 2.
Transfer into another bowl and set aside.
Thoroughly clean and dry mixing bowl.

Place sugar into into

and mill 10 Sec, Sp 9,
scrape down sides and insert butterfly whisk.

Add room temp butter cut in 2-3cm cubes (if not room temp heat in microwave for about 30 Seconds at 40%)
Mix 10 Sec, sp 3. Scraping down the sides regularly, mix for another 4 - 5 times, Sp 4 until creamy.

Crack the eggs into a glass then add one at a time at Sp 4 until combined. Remove butterfly whisk.

Add vanilla, SR flour, cardamom, reserved date and fig mixture plus the chocolate chips and combine 5 Sec, Sp 4.
Scrape down the sides of the mixing bowl and repeat if necessary.

Pour mixture into silicone moulds in the veroma bowl and tray.
Rinse out

and fill with 1 ltr of water. Place veroma into position. Steam for 22 mins, Veroma Temp, Sp 4.
Test with a skewer, if not cooked, put back on for a few more mins.
Set Veroma aside while preparing the caramel sauce.
Clean and dry

Caramel Sauce

Place cream, brown sugar, butter and vanilla into

and cook 5-7 min, 80 °C, Sp4.

When the sauce if finished, pop puddings out of moulds and serve with the sauce on top with a scoop of vanilla ice cream on the side.

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Tip

The BCB’s Sticky Date Pudding recipe has been used as a guide for this recipe and the ingredient amounts have been adjusted to just fill the silicone baking trays. You may wish to follow along the guided cooking steps for the BCB recipe and just use these adjustments.

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.