Steaming cakes?

[faffa_70]

I think it is 8 silicone cup cake moulds you can fit in the varoma tray (it could also be 12 lol)

[quirkycooking]

We used 14 regular sized silicon cup cake moulds in the two trays last time, and they fit fine. 

[faffa_70]

lol goes to show how much attention I paid ... on another note that means the kids ate more than I thought! 

[cazza]

i cooked some sticky date puddings,  i steamed them,they came out great,i didnt know how long to do this for so i just kept checking,i used the single silicon  patty cake things???,they are  great 

[cookie1]

Well done cazza.. welcome to the forum too.

[achookwoman]

Last night I made Sussex Pond Puddings.  These are funny little steamed puds,  with a scone type dough used to line 1/2 cup ceramic dishes.  The center that is hollow is filled with 1/4 of a lemon and a sugar and butter mix,  then a lid is placed on top.  4 dishes fitted in the top steamer and cooked for 1  1/2  hours.  I would like to tweak the recipe a little and then will post if anyone is interested.

[CreamPuff63]

i'm interested chookie  i got a special mention at the gym this morning that the reason i probably couldn't do the excercise properly was because i enjoyed my desserts too much (ouch!) true, but not going to cut them out, probably just take a slightly smaller portion...maybe...not!

[trudy]

Hi Kezza,  I have seen silicon patty cake molds, for six and also for 12 at cookware shops and also BigW and I think Tupperware sell them.  These should keep firm and allow the mixture to rise while being steamed.  Good luck!!

[meganjane]

I'll try the silicon moulds next time. I like the idea of the sticky date puddings cooked in the moulds. I normally make the mixture in the TMX as well as the sauce, so that would be a complete TMX recipe!

[kezza]

Hi Trudy, thanks for that.  I have some patty cake silicon moulds, but the other night I tried a chocolate/date pudding recipe in dariole moulds.  I could fit 8 in Varoma, but only made 6 because I was experimenting with the recipe and wasn't sure how much it would rise.  They puffed up beautifully, but a little too much, so I think I could make 8 out of the mixuture. I want to do this recipe again ( it is a tweaking of a Stephanie Alexander recipe) and once I am happy with it I will post it, as I made it all in the TMX and then steamed in Varoma.  Big thankyou to you all for your ideas on this one.    I am currently trying to work out a recipe for a self-saucing pudding in the Varoma too.  Has anyone tried this?

[quirkycooking]

I am currently trying to work out a recipe for a self-saucing pudding in the Varoma too.  Has anyone tried this?

No, but I was thinking the same thing - I think it would work well!

[meganjane]

Hmm...you would need a casserole dish that fitted in the lower steaming compartment.

[CreamPuff63]

i have a dish that fits in the bottom, but it covers up the holes - would that still work?

[meganjane]

Probably not as the steam won't rise up. You'd need one with a small base.

[achookwoman]

Over the last few months I have been experimenting with different sizes in pyrex and similar dishes.  To avoid blocking up the steam holes,  sit an egg ring under the dish.  I have been carting the Varoma around with me,  when i go shopping.      the shop assistants have been very helpful,  and I now have a variety of dishes, ( some with lids and some without).

With the steamed puds,  in the Varoma,  only fill the dishes 2/3 full.   This doesn't look much but when cooked will fill the dish.   I can't see why a self saucing pud wouldn't work.   I think that the moulds,  small or large should be covered so that they are not wet on the top.   I don't like the look of pale steamed puds,  so I usually sprinkle the tops with cinnamon.   Hope this helps.