I think this is the one you are looking for then DD.  I had it sent to me from one of the forum members but she is reluctant to put UK Thermomix recipes from their books onto the forum.  I have found the same recipe though on someone's blog so have a try, it is really nice. It is called Spanish Rice Pudding.

This is the one that I use, it tastes just like Ambrosia Creamed Rice, and is so easy. I reduce the sugar by at least half, and still find it sweet enough. It's lovely with a dollop of home made jam in the middle of the bowl.
This was the recipe that made DH consider that Thermie was  worth the money.... We had both got in late from work, no tea organized, and not enough leftovers for everyone, so I quickly weighed the rice and milk into the bowl, set Thermie to do his magic, made sandwiches, had a shower and then filled (and warmed) everyone up with the most delicious rice pudding.

Thanks, Hally and Maddy for your help.
 Hally, your cakes look perfect!
I don't have an oven thermometer, but may be a good investment. I'll try cooking them at 160C instead of 170C as I did before....I can cunningly hide imperfections with the icing! 

I printed out this recipe a long time ago, and decided to make it last week when I needed something quick and easy for afternoon tea.

It was so easy and tasty I wanted to leave a comment, but couldn't find the original recipe. After some searching, I am able to credit the owner. It's from LouisaGreen from the taste forums.

Whole Orange Cake

1 whole orange cut into quarters (skin, pips and all)
225g butter
3 eggs
1 cup sugar
2 cups SR flour

Put the orange and butter into TM bowl. 7 seconds speed 8. (the orange is totally blitzed!)

Add eggs, sugar and flour. 20 seconds speed 4 Reverse

Put into 20cm lined cake tin, bake 170 Fan Forced for 60 mins or until cooked.

I was worried that it might be too bitter because of the pith in the orange, but it was really nice, with a real citrus hit.

members' comments

bigTcup - This on is on the new iPhone app Robogormet - I made it the other day.  Really quick and easy & very tasty.

Shazzy - This was lovely (and very quick!). Added some poppy seeds and cooked in a bundt tin so took less time to cook.

cookie1 -  I've made this too. So easy and so tasty.

Nay-nay - This is so yummy! I was a bit worried about it being too bitter too but it is lovely. Pity it only uses 1 orange our tree is loaded!! Thanks sue_purrb.

foodiepep - I make this one all the time.  Sometimes I add poppy seeds and other times I sub half the flour for almond meal. 
I also make these as cupcakes and bake for about 15 minutes.

joynatalie - Thank you, this is seriously good and so easy!!!!  I think if I had to add anything it would be a light syrup drizzled on the top.

maddy - Turned into cupcakes this morning. It really is a lovely cake.
The batter made 22 cupcakes, which I filled to 3/4.
Cooked on 170c, for 18 minutes in my oven, middle rack.
I made orange cream icing, using the creamy vanilla frosting recipe here.
I must say, when I read it, I thought it was bizarre.....but my, it makes a very thick and velvety icing.
I omitted the vanilla extract, and added that weight in fresh orange juice, and 2 tsp. finely grated orange rind.
I've also made a Jaffa version of cupcakes by adding 50g Dutch cocoa, and reducing SR flour to 300g.....really yummy.

joynatalie - I am an incessant fiddler and always trying new ways!  I added a lemon to this and didn't like the result.  Today I added some rum type of essence and some shredded coconut and it is a nice change although the original is perfection!

O4aTimtam - Thanks very much Sue_Purrb (and LouisaGreen) this is just delish!  Although I did think it was just begging for a bit of chocolate (err, hint see user name!) I added a bar of Lindt Dark Choc Orange Intense.  I was going to blitz the choccy, but just added it in with other ingredients, broken into the squares, broken again and you ended up with nice melted lumps (if eating it warm of course).

Bedlam - This was delicious, so easy and flavoursome. Thanks.

johnro - This is a super easy recipe and tastes wonderful - copied Maddy's (thanks Maddy) suggestion and made these into cupcakes using the vanilla frosting, it certainly is a very different frosting but really easy to pipe and so smooth. Thanks for posting Sue and Louisa.

Brunette - I made this recipe today using a whole lemon instead of an orange - made the mixture into cupcakes and it was delicious.

Denzelmum - Have plenty of oranges from the backyard, made this and took it to work.  Made a big moist cake.  Yum.

dede - This recipe is delicious and the smell is superb. I will be making this again and again and again.

Hally - Made this, I have 20 lovely cup cakes. Thank you.
I have made this today using 2 small lemons. I took the pips out. I have a box of lovely cup cakes waiting for me to try and ice.

Chelsea - I made this once but it wasn't great (my fault).  I used rapadura but it really needed the sweetness of sugar.  Next time.

Narelle - I just made this - half SR flour and a cup of almonds ground.  I made them in to cupcakes and iced with an orange butter icing adapted from a butter cream recipe in the bimby chocolate cake thread.  YUM.  So so moist.  I'm going to use this as a dessert cake and make a warm orange syrup to serve.  So easy and delicious!

samanthahobbs - I found the cake quite bitter and a little bit dry.
But each to their own and maybe the oranges I used were not that great??  Although they were home grown from a friend's tree that are always lovely.  Maybe next time I wouldn't use the pips or the zest.  Something to think about.

Amanda - I made this and was a little worried when the batter was a bit dry, but it is a lovely moist cake - excellent recipe!

Honey joy - I made these in cupcakes last night, and added a simple syrup of orange juice and castor sugar over the top- delicious! The cake texture was much lighter than I was expecting and really moist - I made a dozen to take to a family do and they all went very quickly.

RM - Have made this twice now, what an absolute winner.  It dies worry you when you see the batter is a bit dry but the cake is surprisingly moist. It made 16 cupcakes in a muffin tin.  I iced them with cream cheese icing. (60g cream cheese, 30g butter, 11/2 cups of icing sugar and juice of half a lemon).

Frozzie - found this cake was moist the first couple of days...but after two days became quite dry..would definitely try icing it next time but nice flavour first day...didn't go much on it after that...the kids didn't like it which is why it took a couple of days to eat it.

Tam - This is a delicious and quick cake to make - it's my go to cake when I need something in a flash - it always impresses. Smiley
I sometimes make them into muffins and add a dollop of cream cheese icing. I freeze some also as my kids really love it. Thanks for a great recipe!!!

Wonder - I make all the time for my Mum and Dad  they love it and its very quick and easy to make. I do find that depending on how juicy the oranges are I sometimes need to juice a second orange to make the consistency right, although the batter is still much thicker than an ordinary cake. I've never actually tasted it (I'm not a cake eater) but is smells great when cooking and they say it's moist and lasts a few days.

Uni - in the oven now , the batter was very thick and dry looking so I added 1/4 cup of veg oil. I hope it's nice, DH is taking it to work for a fundraising and by mistake I added 1 teaspoon of cracked pepper instead of poppy seeds. I did try to take some out but not all of it.  It turned out perfectly.

DJ - Ok I bought oranges today. At Aldi they come in 6's. Can I whizz up and freeze an orange in a bag for this cake at another time?
Otherwise they may go mouldy before I use them all. Ideas please.
This tastes delicious but is fairly dense with the consistency of a pound cake.

Uni - I'm sure it will be ok to freeze uncooked oranges for this whole orange cake.

DJ - I will freeze one pulped and raw as an experiment and the others cooked and pulped.

Curry Diva - Awesome thanks. Orange cake has to have a "hit" of citrus like this.

shiverama - This is the best and easiest cake ever, I also made a lemon version - yum made on Sun and both had disappeared by Thurs.

berringamababe - Just made this but with a whole lemon because I have an abundance of them, looks yummo.

JulieC83 - Made this for morning tea today - was delicious and super easy!
Iced it with a combo of philly cheese/icing sugar.
I was surprised at how moist it was, considering how thick and dry the mixture was before cooking.
Will definitely make this again!
I baked mine in a ring shaped tin and it only required 40 minutes in my FF oven.

phatassphairy - this is my results .....I baked it in a rectangular tin at 150deg in a fan forced oven for 45 mins ..beautiful cake .... I like the texture and a flavour of this cake .... I used Gluten Free flour and I have made a dairy free frosting ....
I have a tribe in my house so when I have cake in the house I often mark out the portion size in the icing to help the cake go around a bit more cause if it was left to the skid lids it would be gone in 2 seconds .... but they have all got it in their lunch boxes today ... so I will get their verdict this arvo.
Kimmyh - yes I would agree with that ... it feels a bit like a butter cake.

Gert - Gathered the few ingredients together, reached into the fruit compartment to find no oranges but I did have tangelos.  So a cake was born. It looks yummy so far. I added poppy seeds and about to make some icing. I am thinking cream cheese with icing sugar and a bit of Cointreau. This cake was so easy even I could make it.

Jamberie - Wow! What a great cake! If ever I need to impress anyone who bags out my machine (or more likely if I want to show it off) this is one of the recipes I'll choose. In fact SIL and MIL are coming over next weekend and I might bake it for them to take home. I added a tbsp chia seeds and 2 tbsp of poppy seeds, cooked in a bundt tin. Everyone had seconds (or thirds).

Marina - These are great cakes - everyone loves them.

RosieB - This is so easy and the result was a hit.  The little white spots are puffed amaranth that I have been using to stop cakes sticking.  Looks cute and works a treat.  The crust has a slight crunch to it.
I substituted 3 large mandarins for the orange, and added 1 tbs poppy seed, 1 tbsp chia, and 1 tbsp cacao nibs.
It is heavenly. The amaranth works really well and so far I haven't had a cake stick when using it.  DGS likes the tiny popcorn sides.

pennyp - Made this cake, so most and the texture is beautiful.  I used a navel orange and there was a slight bitter aftertaste so I am going to try it with a valencia orange as it has less pith.  Going to try with mandarins too.

CC - Made this today as I need to take a cake to a friends house tomorrow. Fantastic easy recipe. I used Glacé Icing. I got the recipe off Taste.com. I used 3/4 cup of sifted icing sugar, 5g soft butter and 1 tablespoon of orange juice.( I needed a bit more juice to get it runny).

SuzieG - I made this today as cupcakes, I got 24 out of my mix. Then made some buttercream with added orange rind. Absolutely beautiful! Will become a regular.

ElleG - I made this cake today - it has been years since I made it. Lots of compliments, it smelt so good! I didn't change it to GF, so didn't try any. Next time.

courton - After reading all the wonderful reviews, I made this cake today but mine turned out quite dry. Wonder why?  My orange was on the small side.

















 

I just freeze plain yoghurt in ice cube trays, and freeze fruit cut into chunks, then blitz them in the TM as if making a sorbet. It comes out like soft serve ice cream, and is really refreshing. You could add sugar if the fruit was tart. I make my own yoghurt in the TM with low fat milk, and it's particularly economical to freeze the occasional batch that doesn't thicken properly.
I also make ice cream by using frozen fruit and milk frozen in ice cube trays.

I found this recipe on the cookipedia site. The amounts could be halved or even quartered, and all ingredients chopped in the TM. Could anyone advise on the cooking time, temperature and speed?
Many thanks, Sue

Branston pickle recipe - about this recipe
This is a Branston pickle-type recipe. I have adjusted the ingredient list from the common 'Internet' recipe, that seems to exist everywhere. My version is below and I can vouch for its success. Although it has chillies in it, they do not make it hot, they just add a little bite.

The preparation for this recipe can easily take an hour or so, so put your music on first!

Servings
Makes enough to fill a 2 litre pickle jar.

Ingredients
250 g carrots, peeled
3 small white turnips, peeled
6 big cloves of garlic, peeled and crushed
1 cup dried apricots, chopped
1 cup raisins
1 medium cauliflower
2 large onions, peeled
2 apples, peeled and cored
2 courgettes, unpeeled
15 small cocktail gherkins
225 g dark brown sugar or jaggery
1 teaspoon sea salt
60 ml lemon juice
350 ml cider vinegar
200 ml Malt vinegar
1 tbsp Worcestershire sauce
2 teaspoons black mustard seeds
6 dried Chile de Árbol powdered in a coffee grinder
2 heaped teaspoons ground allspice
A big grind of black pepper
1 to 2 tablespoons of caramel colouring
1 tablespoon of arrowroot powder
Mise en place
Chop all of the ingredients into 2.5 mm (1/8”) cubes. This is a job for your mandoline if you have one. A good one will slice and julienne in one go.

Method
1.Mix everything apart from the colouring into a large pan
2.Bring to the boil then reduce to a simmer for about 1.5 to 2 hours or until the harder ingredients, like the swede have softened to your liking.
3.Take a ladle or so of vinegar from the pan and add to a small bowl containing the arrowroot and mix to a paste then return to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutes more then remove from the heat and allow cool properly.
Bottle in sterilised jars, leaving for a month to mature in a cool, dark place.

Chef's notes
You could use cornflour instead of the arrowroot. I used it only because I had some to hand.

Use 1 tablespoon of chili powder if you don't have Chile de Árbol.

Mix the colouring very well or you will get 'darker' areas in the pickle.

Hi, everyone. I have been succesfully making thick greek-style yoghurt using the recipe in the EDC, and leaving it overnight in the easy-yo thermos filled with boiling water.
I tried the recipe from the My Way Of Cooking book, and wondered if there was a misprint. The time to cook the yoghurt was only 4 minutes (which was great, and no "baked on" milk in the TM bowl), but the resulting yoghurt was very thin and "slimy". Not wasted, though, as I froze it in ice cube trays and churned it with fresh banana for a yummy dessert.
Has anyone else tried this recipe? I would be interested to know how it turned out, or is 4 minutes just too good to be true?
Thankyou, Sue