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Preparation time
Total time
6 portion(s)


Preparing the raisins

  • 100 g raisins
  • 35 g whisky
  • 35 g water


  • 100 g Rapadura Sugar
  • 1 tablespoon treacle
  • 25 g Butter


  • 1 whole egg and 3 egg yolks
  • 100 g Raw or Castor Sugar
  • 250 g cream
  • 50 g Milk
  • 100 g pumpkin, cubed and steamed then puréed
  • 1/2 teaspoon ground cinnamon
  • a little grated fresh nutmeg
  • 1/2 teaspoon ground ginger
  • 1 vanilla pod, split and seeded
  • 6 thin slices of baguette, buttered and cut into triangles

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  • Spatula TM5/TM6
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Recipe's preparation

  1. Place the raisins, the whisky and water  into the Thermomix and set dials to 5 minutes, 90 degrees,  reverse, speed 2. You may prefer to soak the raisins overnight - that's entirely up to you. If so, drain and reserve the soaking juices to add into the sauce. Done in the Thermomix, after 5 minutes the raisins will be plump and there will be hardly any liquid left.


  2. Sauce
  3. To make the sauce, heat the rapadura sugar, treacle and butter in Thermomix bowl - 1 minutes at 90 degrees - then pour equal measures into the buttered ramekins.  (Make sure they fit into the Varoma before buttering.)


  4. Custard
  5. To make the pudding, begin by milling the raw sugar for 3 seconds at speed 10 to make castor sugar. 

    Place eggs, yolks, sugar, vanilla, pumpkin and milk/cream into Thermomix bowl. Mix for 15 seconds on speed 3. Pour mixture carefully over the buttered bread and allow to settle for a minute or two. 
    Lightly clean out the Thermomix bowl and add 1 litre of water. Place Thermomix bowl on top and place Varoma above in postion. Place individual puddings onto Varoma trays and cover.

    Set Thermomix to 20 minutes at Varoma temperature on speed 3. The timing will depend on the depth of the dish used and so check at this stage for a shallow dish.   It may take another 5 - 25 minutes and the custard should be set and the pudding fluffy.

    Serve with cream whipped in the Thermomix.  I added in the leftover sauce after the moulds had been turned out, so ours was vaguely whiskyish as well, but you could keep yours pure and contrasting if you wished.



  6. Dariole mould from top layer, turned out with sauce free to run over the bread and butter pudding.

  7. Pudding in ramekin from lower level, just as it came from the Varoma.

  8. Pudding cooked in a ramekin, turned out into separate serving dish.  Nice glossy sauce but the pudding did not keep its shape as well as the smaller ones from the top layer.

    You choose the serving style to suit your utensils and artistic taste.


If using silicone moulds, raisins and sauce can be put in first, so puddings can be turned out to serve.  If to be eaten in the ramekins they are cooked in, you decide where you want the raisins and sauce to go, relative to the pumpkin custard mixture.

An alternate recipe would be to use Sue Hansen's Pumpkin Bread recipe from this community and leave the pumpkin puree out of the custard.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

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Varoma pumpkin & whisky bread & butter pudding



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