Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Topic started by: maddy on December 27, 2011, 12:15:49 am
-
Kahlua Christmas Puddings
* recipe made 15 puddings in my metal dariole moulds (180ml - 3/4 cup capacity)....recipe stated 10 x 250ml (1 cup) pudding moulds.
* I mixed in stand mixer, but I'm sure you could mix in TM...but wasn't sure if quantity would be too much.
Ingredients
1 kg raisins, coarsely chopped (I used 2 x 375g box raisins)
250ml (1 cup) kahlua liqueur
melted butter to grease moulds
2 Tbsp. instant coffee granules (I used moconna med. roast)
2 Tbsp. boiled water
250g butter, room temp.
200g (1 cup, firmly packed) brown sugar
4 eggs
140g (2 cups) fresh breadcrumbs, made from day old bread
150g (1cup) plain flour
75g (1/2 cup) self raising flour
custard/cream to serve.
* Combine raisins and Kahlua in a large glass bowl. Set aside for 4 hours to macerate.
* Grease moulds with melted butter
* Stir the coffee with boiling water until dissolved, set aside.
* Beat butter with sugar in large bowl. Add eggs 1 at a time, beating after each addition.
* Beat in the coffee mixture (will look curdled, don't worry), add breadcrumbs and flours, stir until just combined.
* Add in raisin/Kahlua mixture, and stir in well.
* spoon into moulds (just over 3/4 full). Smooth pudding surface.
Boil Kettle, and add 700g boiled water to TM jug.
Place moulds into varoma (I fit 7 of my moulds for steaming at one time), and steam 35 minutes, varoma temp., speed 2.
Insert a skewer to check centres are cooked.
Once cooked, I carefully ran a knife around the puddings, and left upside down on plate for 5 minutes before un-moulding.
If you don't eat them straight away, re-heat in microwave, cover with loose plastic wrap and heat for approx. 30 seconds.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_7680.jpg)
Next time I will serve with Kahlua cream for an extra Kahlua hit :P
* Recipe from Dec. 2011 Australian Good Taste magazine
-
I think I'll make a half batch of these for the freezer as I think they would be a nice dessert anytime of the year when feeling like something after dinner. Thanks Maddy. :)
-
Maddy they look lovely. I will do as JulieO. Make a ½ batch and put some in the freezer.
-
If I had room in the freezer I too would make 1/2 a batch maddy. They look great and with all that Kahlua, woo hoo, wonderful taste I'm sure. I would definitely mix it in the TMX, 1/2 batch should be OK.
-
I just made a half batch of these. I got 10 using the Nestle moulds, a perfect size I think. Haven't tasted one yet will wait until after dinner, but the taste of the batter was really nice. Will freeze 8 of them after they've cooled down.
Am going to make egg custard to serve with the ones tonight. Looking forward to it, thanks Maddy. :D
-
I love how we all taste the raw mixture of things we bake. :D I have big tastes of fruit cakes and similar things, I have been known to frequently leave a tiny bit raw for me.
-
;D
-
I always taste the batter or dough when I'm cooking. That way you can tell if the finished product will taste good!
-
I made a half batch of these. I left the fruit soaking in the Kahlua for 24 hours. We had one each with custard for dessert and I froze the rest. They are so yummy.
(https://uploads.tapatalk-cdn.com/20221220/70076f7f524996be1cca06e5d96a86ea.jpg)