I've really taken to trying some more desserts (what!) in the Varoma ;) and this Thermomix Coconut Almond Bread Pudding is so very delicious. Thank you to Jo from Quirky Cooking for inspiration for the Coconut Pouring Custard. This is a very decadent dessert that will please all the members at the table.
Just a note when you are cooking this one:
"When you take the paper off the top of the tin after steaming, it will look rather moist. Don't worry, after resting for 10-15 mins in the tin it settles down.
Another way you could try to prevent moisture dripping onto the cake whilst steaming is to put a couple layers of kitchen paper towel on top first and then a piece of baking paper. This will absorb some of those drips that fall into the cake."
This recipe is an awesome one if you are having a dinner party and don't want to keep checking your oven for a burnt dessert PLUS no oven means you can enjoy this in the warmer months! :)
Coconut & Almond Bread Pudding – ThermoFun
Ingredients
Pudding
- 3 eggs
- 120g brown sugar
- 400g coconut milk
- 1 teaspoon ThermoFun Vanilla Bean Paste
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- 1 orange, zest only, finely grated
- pinch of salt
- 6 slices sandwich bread, crumbled by hand (approx. 130g including crusts)
- 50g currants or raisins
- 40g almonds, flaked
- 1600g boiling water
Coconut Pouring Custard
- 50g raw sugar
- 20g cornflour
- 2 eggs
- 1 teaspoon ThermoFun Vanilla Bean Paste (or extract if you don't like to see vanilla specks in your custard)
- 270g coconut cream
- 270g water
Instructions
- Place eggs and brown sugar into TM bowl and mix 10 sec / speed 4.
- Add coconut milk, vanilla, cinnamon, nutmeg, orange zest and salt and mix 10 sec / speed 5.
- Add crumbled bread and raisins and combine 5 sec / speed 4 / Reverse. Allow to set in TM bowl 5-10mins.
- Boil water in kettle.
- Line the base of a 20cm spring form tin with baking paper. Wrap the outside base and sides with foil to help prevent leakage.
- Sprinkle almonds onto the base of tin and then pour the batter into it.
No need to wash TM bowl. - Cover the top of tin with baking paper securing sides down with a rubber band (see notes). Insert an egg ring or use 3 balls of foil in the base of the Varoma and sit the tin inside (this allows good steam airflow around the tin).
- Pour boiling water into TM bowl and place assembled Varoma on top of TM lid and steam 50 mins / Varoma / speed 1.
- Uncover the pudding and allow to rest in tin 10 mins while you make the custard.
- Wash and dry TM bowl.
Coconut Pouring Custard
- Place sugar into TM bowl and mill 5 sec / speed 8.
- Add remaining ingredients and cook 7 mins / 90°C / speed 4.
- Gently run a knife around the edge of the pudding to make sure it's not stuck to the tin. Invert onto a serving plate, slice and serve with coconut pouring custard.
Notes
When you take the paper off the top of the tin after steaming, it will look rather moist. Don't worry, after resting for 10-15 mins in the tin it settles down.
Another way you could try to prevent moisture dripping onto the cake whilst steaming is to put a couple layers of kitchen paper towel on top first and then a piece of baking paper. This will absorb some of those drips that fall into the cake.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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