Well with the Cookbook Challenge in mind I decided to go through a few cookbooks and look at Christmas Pudding recipes.
The book that I found some most interesting information in was "Complete Book of Desserts", published by the International Culinary Society (Random House) in 1990 and edited by Barbara Croxford.
One of the interesting traditions that is part of Christmas is known as Stir-Up Sunday. This is something that I ahd not been aware of before reading this American book. It is the Sunday before Advent and all members of the family get to help stir the pudding. The Thermomix may help kill another tradition. Sorry. You can read more about Stir-Up Sunday here.
The book also gave explanations of how to make adjustments for making your pudding in the microwave. Because there is a high percentage of sugar, dried fruit, alcohol and sometimes fat (if using suet), then these attract microwave energy and high temperatures are quickly reached. I had noticed with reheating Christmas puds that they didn't take long to get hot and now I know why.
You need to reduce the amount of alcohol and increase the amount of moisture to compensate for the fact that it doesn't need to be cooked as long, but is prone to drying out.
There is also information on how best to reheat the puddings by cutting into individual portions and then reheating with a bowl of water in the centre of the microwave and a bowl over the whole to allow it to steam, then carefully push the slices back together into the pudding bowl or serving dish.
Individual slices can be reheated uncovered on a plate for a minute or so on high.
The following is actually an amalgam of a few recipes and converted to cook in the steamer attachment, Varoma, in individual moulds for ease of service.
I made something similar last year for the staff at Lake House restaurant for a treat on Christmas morning, and then had little individual puddings served to us for Christmas lunch.
There is a quick and easy version posted here: Cheats' Christmas Puddings
Thermomix Individual Steamed Christmas Puddings
90g Pedro Ximinez Sherry, orange juice or water (more if the fruit is very dry)
250g Dried mixed fruit
100g fresh bread, in rough chunks
125g Prunes, pitted
100g Dark brown sugar
1 Tbsp molasses
1 tsp Nutmeg
1 tsp Cinnamon
½ tsp Powdered Cloves (optional)
1 tsp Bi carb soda
100g Plain flour
If the dried fruits are not moist and fresh, then place them in a ceramic, glass or plastic bowl and macerate with the sherry, orange juice or water overnight. Otherwise just an hour will be enough.
Place bread into TM bowl and grate into breadcrumbs for 20 seconds on speed 7. Remove and set aside.
Place the prunes into the TM bowl and chop for 5 seconds on speed 6. Add the macerated fruits, butter, sugar, molasses, spices and bicarb and cook for 25 minutes at 100°C on Reverse + speed 1.5
Allow it to cool in the bowl for half an hour or so. Then add the egg, flour and reserved breadcrumbs and mix for 2 minutes on Reverse + speed 4. You may need to use the spatula through the opening in the lid to help with mixing.
Place into greased dariole moulds and cover with some absorbent paper and then some foil.
Place dishes into the Varoma dish add 1000g water to TM bowl and cook for 50 minutes at Varoma temperature on speed 1.
You should be able to get 10 puddings into the varoma tray - click on the photo for a link to how to do it.
Allow the puddings to stand for 5 minutes before unmoulding carefully onto a serving plate and dress with cream or custard.