And so today I wiped up a 6 Minute Vanilla Pudding as I wanted a variation from the quick chocolate pudding in a mug that I'm sure we all know and love.
So as I love to share here is the recipe for you to enjoy. Thanks to being an ex Tupperware demonstrator it is a Tupperware recipe so please excuse the Tupperware talk...
Tupperware 6 Minute Vanilla Pudding
Ingredients
3/4 cup marmalade jam
2 tbs golden syrup
100g butter, softened
2/3 cup castor sugar
2 large eggs
1 vanilla bean or 1 tsp vanilla extract
1 cup self raising flour
1/2 cup dessicated coconut
1/4 cup milk
Method
1. Lightly grease Tupperwave 1 Litre Jug and combine the marmalade and syrup in the base using the TupperChef Spatula.
2. Using electric beaters, cream the butter and sugar in the Bake 2 Basics Small Bowl until light and smooth. Beat in the eggs one at a time. Transfer the mixture to the Bake 2 Basics Large Bowl.
3. With the TupperChef Kitchen Scissors cut the vanilla bean in half lengthwise and gently scrape out the seeds using the TupperChef Paring Knife. Add seeds or extract to the creamed butter mix.
4. Sift the flour with the Bake 2 Basics Sift 'N Store into the creamed butter mixture. Gently fold in the coconut and milk through this mixture.
5. Pour the mixture over the marmalade syrup. Cover, elevate and microwave on high (800 watts) for 6-8 minutes.
6. Stand for 5 minutes before turning out of
the Jug. Serve immediately with cream/ice cream/custard.Ingredients
3/4 cup marmalade jam
2 tbs golden syrup
100g butter, softened
2/3 cup castor sugar
2 large eggs
1 vanilla bean or 1 tsp vanilla extract
1 cup self raising flour
1/2 cup dessicated coconut
1/4 cup milk
Method
1. Lightly grease Tupperwave 1 Litre Jug and combine the marmalade and syrup in the base using the TupperChef Spatula.
2. Using electric beaters, cream the butter and sugar in the Bake 2 Basics Small Bowl until light and smooth. Beat in the eggs one at a time. Transfer the mixture to the Bake 2 Basics Large Bowl.
3. With the TupperChef Kitchen Scissors cut the vanilla bean in half lengthwise and gently scrape out the seeds using the TupperChef Paring Knife. Add seeds or extract to the creamed butter mix.
4. Sift the flour with the Bake 2 Basics Sift 'N Store into the creamed butter mixture. Gently fold in the coconut and milk through this mixture.
5. Pour the mixture over the marmalade syrup. Cover, elevate and microwave on high (800 watts) for 6-8 minutes.
Enjoy
YKylie
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