Monday, 31 July 2017

Chocolate Self-Saucing Pudding in Thermomix

I was watching Masterchef Australia when Matt Preston showed the group how to make Australia's favourite pudding. This was it. He didn't use the Thermomix but I was happy to see the recipe in the Good Food Gluten Free cookbook.  (page 180)  I tried his recipe  after writing it down after Matt explained it on Masterchef.  It didn't turn out very well as I missed adding in the eggs. Oops. It's great that this recipe has a cookbook and chip and tells you how to do it step by step. Less mistakes. The only thing I didn't do was set a timer  on the oven so I slightly over baked mine.  It still tasted fantastic though. That's the great thing about cooking. Things are always dependent on the operator and how well they pay attention. :-)

unsalted  butter for greasing ceramic bowl
60g Almonds ( I didn't blanch mine)
100g gluten free flour mixture ( see below )
2 tsp gluten free baking powder
30g pure cocoa
1 pinch salt
100g dark brown sugar
2 eggs
40g milk
1 tsp vanilla

100g brown sugar
20g cocoa powder
1 tsp vanilla
150g water
150g milk

Preheat oven and grease baking dish. 170C
Grind almonds 8sec/speed7
Add flour, baking powder, cocoa, salt and sugar and mix 10 sec/speed 4
Add eggs, milk and vanilla and mix 5 sec/speed 4
Scrape down sides and mix 5 sec/speed4
Pour into prepared dish.
(I didn't wash the bowl but you can if you want :-) )
Place all ingredients for sauce into bowl and cook 3 min/100C/speed 2
Pour sauce gently over pudding and bake 30-35 minutes.

Gluten free Flour mixture:
100g long grain white rice (ground in Thermomix until flour consistency, 1 min/speed 10)
80g potato starch
100g arrowroot
80 g sticky rice (Arborio)(grind in Thermomix, 1 min/speed 10)
40g hemp hearts or 40g Chia seeds (grind in Thermomix)
5 1/4 tsp baking powder
Grind rice  and hemp hearts separately.
Mix all ingredients together 10 sec/speed 10

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