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Self-Saucing Steamed Pear Pudding With Orange Butter Sauce

Self-Saucing Steamed Pear Pudding With Orange Butter Sauce

I bought pears a few weeks ago thinking my girls would eat them, but they were hard, and stayed hard, till they started looking beyond their best, so I decided to make a baked pudding with them. I have been trying to use my Varoma more, so thought a steamed pudding would be nice too, specially since this ‘summer’ is hiding behind thick rain clouds today.

Self-Saucing Steamed Pear Pudding With Orange Butter Sauce 2

I have no idea how you would steam a pudding on the stove top, but if you do, I’m sure this will be easy to make even without a Thermomix.Self-Saucing Steamed Pear Pudding With Orange Butter Sauce

I also think the flavours in this can easily be adapted – adding cloves, raisins, cardamom as you like. And I like to serve this with home made clotted cream or ice cream.

Steamed Pear Pudding With Orange Butter Sauce
Recipe Type: Dessert
Cuisine: Steamed
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4 puddings
Serve with home made [url href=”https://www.keeperofthekitchen.com/2015/08/19/diy-clotted-cream-in-the-slowcooker-or-crockpot/” title=”DIY Clotted Cream In The Slowcooker Or Crockpot”]clotted cream[/url] or ice cream, or just on it’s own
Ingredients
  • For the fruit
  • 2 pears, cored and chopped in rough cubes
  • 25g butter
  • 20g sugar
  • teaspoon cinnamon or all-spice
  • juice of one orange
  • For the pudding
  • 125g butter
  • 110g caster sugar
  • 2 eggs
  • 130g self-raising flour
  • zest from 1 orange
Instructions
  1. Chop pears into cubes and place in the Thermomix bowl.
  2. Add butter, sugar and spices and orange juice and cook 5 mins/ Varoma Temp/Speed 1
  3. Spoon into rammekins or heat-proof dishes
  4. In the Thermomix, whisk the butter and sugar together for 50 seconds/speed 4
  5. Add the eggs, self raising flour and zest and beat together for 30 seconds/speed 4
  6. Spoon into rammekins, above the fruit
  7. Place the rammekins into bottom ‘shelf’ of the Varoma and put the lid on
  8. Add water up to the 1l mark in the bowl, place the Varoma on top and steam for 25 mins/Varoma Temp/Speed 3
  9. Turn upside down onto a serving dish and serve with clotted cream or icecream

 

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Orange & Almond Shortbread Biscuits

I’m feeling a little Christmassy and my brain is starting to tick over to all the tasty treats I can make as Christmas gifts. Last year we gave friends coconut ice and chocolate bark, and the adults received salt and sugar scrubs. I’m playing around with different recipes at the moment trying to figure out what we’ll do this Christmas.

almond-orange

I am loving the orange and almond combination at the moment, and thought they’d be great as shortbread, which they are, and somewhat delicious.

Orange & Almond Shortbread Biscuits
Prep time:
Cook time:
Total time:
Ingredients
  • 225g butter
  • 175g sugar
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 260g plain flour
  • 2 teaspoons orange zest
Instructions
  1. In a mixing bowl, whisk together the butter and sugar until it is lighter in colour and fluffy in texture, about 3 minutes.
  2. Add the almond extract and salt, then the flour and orange zest and gently mix till it’s all combined.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 – 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.
For the Thermomix
  1. In the mixing bowl, place the butterfly whisk together with the butter and sugar speed 4/3 minutes. The butter should be light in colour and quite fluffy.
  2. Remove the butterfly and add the rest of the ingredients. Mix together 15 seconds/speed 5.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 – 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.

This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.