I’m going to write a more detailed post about the steamer soon (known as the Varoma for Thermomixers). But to date, my most successful steaming experiment has been with these delicious little puds. The recipe is based on this one from Domestic Diva’s blog. The first time I made it, I followed the recipe almost verbatim, and they were very good indeed. This time I’ve made a few substitutions, partly because I didn’t have any maple syrup left (if you do make the maple syrup version, then please use real maple syrup as it makes all the difference).
I started this pudding tonight while cooking a risotto in the Bellini Intelli Kitchen Master. While the risotto was cooking, I weighed the ingredients and put the plum sauce in the moulds in the steamer tray. Then when the risotto was ready, all I had to do was clean the jug, blitz the batter, then rinse the jug and fill it with boiling water and set it to steam. Lovely wintery puds in 22 minutes.
Steamed puddings with plum sauce
- 120g self raising flour
- 80g white sugar
- 70g butter, cut into chunks
- 1 egg
- 60g milk
- 1/2 tsp of vanilla essence
- Tin of plums or other fruit (see substitutions)*
- Additional 1 heaped dessertspoon caster sugar
1. Put the butter, sugar and flour in the jug. Chop on Sp6 for 12 sec. The mixture should look like breadcrumbs – if it doesn’t, then chop for longer.
2. Add egg, milk and vanilla, and process on Sp5 for 15 sec. You should have a nice smooth batter.
3. Take 3 large plums from the jar, and remove the stones (smooshing them with your fingers works well for this). Add the caster sugar and stir into the plums, mashing the plums as you go. They shouldn’t be a smooth paste (so don’t be tempted to do this in the Bellini, just because you can).
4. Divide the plum mixture between six silicone cupcake moulds. I used these cuties from IKEA. If you don’t have any, you can use teacups or little souffle dishes, but as they are much larger you’ll need to double the recipe if you still want six portions. Put the moulds in the steamer tray.
5. Top up each mould with the pudding batter. Don’t fill more than 2/3 full.
6. Rinse the jug with hot water to get most of the batter out. Don’t worry about getting it squeaky clean, as steaming will do most of that for you.
7. Add 1.5L of boiling water to the jug. You can use tap temp, but then you’ll have to wait longer for your puddings, never a good thing. Put the steamer on top of jug and steam at Sp3 for 22 min, ST temp (the one after 100C when you turn the dial). Test with a skewer to check the batter is cooked.
The finished puds.
Serve with custard or cream (pictured)
*Substitutions (in place of plums)
- Genuine maple syrup (as in original recipe)
- Other tinned fruit – just mash it up and add sugar to taste. You want it a little sweeter than if you were eating the fruit by itself.
- Lemon curd