THERMOMIX

top 6
desserts

NUTELLA ICE MERINGUES MANGO

CREAM SORBET

RHUBARB STICKY DATE CHOCOLATE

CRUMBLE PUDDING PEAR PUDDING

FOLLOW US
 NUTELLA ICECREAM
SERVES 4

400 g frozen bananas
3 heaped tablespoons Nutella
1 teaspoon vanilla extract
Place all the ingredients into the TM bowl and mix for 40
sec/speed 9.  Open the lid and scrape down the bowl if
necessary and mix again.  I find that 40 seconds is
enough for a smooth consistency.
Serve immediately and enjoy!

TIP
Any leftovers can be stored in the
freezer. Just thaw for 20 minutes
to soften before eating.

1
 MERINGUES
MAKES 12-16 MINI MERINGUES
4 large egg whites at room
temperature (mine weighed
110g)
1/2 teaspoon cream of tartar
200g caster sugar
TIPS
Ensure TM bowl is clean
Use fresh eggs at room temp
Leave MC off to incorporate air
Very gradually add sugar
Cook on low oven
Preheat the oven to 120°C fan forced (140°C) and line a
large baking tray with baking paper.
Ensure the TM bowl and Butterfly attachment are
spotlessly clean and dry. I like to rub a lemon wedge
around the bowl first to get rid of any grease, then wipe it
off with a kitchen towel.
Add the egg whites and cream of tartar to the TM bowl and
insert the butterfly attachment. Whisk for 3
mins/37°/speed 3.5 with the MC off until stiff peaks form.
(if you turn the bowl upside down the mixture won’t come
out!)
Set the Thermomix to 4 min/37°/speed 3 and slowly add
the caster sugar 1 tablespoon at a time through the mixing
bowl lid until stiff and glossy. (this will take less than 4
minutes but keep the TM running for the full time).
Place individual dessert spoons of the mixture onto the
baking tray and swirl the mixture around with the back of a
spoon, making a pretty pattern.
Bake in the oven for 45 minutes to 1 hour until firm and
crisp.  Turn the oven off and leave to cool in the oven for
another hour.
2
 MANGO SORBET
500 g frozen mangoes
5–10 mint leaves
10 g honey
juice of half a lime
1 egg white (optional to make it
smooth)
SERVES 4
Add the mango and mint to the TM Bowl and blitz for 20
sec/speed 9.  Scrape down the bowl.
Insert the butterfly attachment and add all the other
ingredients and mix for 1-2 minutes/speed 3 until nice
and creamy.  Sometimes the butterfly gets stuck and the
error beep occurs – if this happens just keep scraping the
bowl down.  It will eventually work as the mangoes begin
to thaw and soften.
Serve and enjoy!
3
 RHUBARB CRUMBLE
Rhubarb Filling
400 g rhubarb stalks (washed
and trimmed and cut into 2cm
pieces)
2 tablespoons brown sugar
Crumble Topping
160 g plain flour
115 g chilled butter
80 g brown sugar
SERVES 4-6
Preheat the oven to 200°C (180° fan)
For the Rhubarb Filling: Wash and trim the rhubarb
stalks and cut them roughly into 1-2cm pieces. Arrange
them in an oval shape baking dish (I used 23cm x 17cm
one) any leftovers can be put into a ramekin. Rhubarb
shrinks alot so don’t be afraid to pile it high.
For the Crumble Topping: Weigh the flour, butter and
sugar into the TM bowl and mix for 20-25 sec/speed 5. (It
should look a bit like sand but be careful not to over mix
or it will become pastry!)
To Assemble: Pour the crumble topping over the
rhubarb filling and press down gently with the back of a
fork. Bake in the oven for 40-45 minutes until golden
brown and the rhubarb starts to bubble and ooze from
the sides.
Serve immediately with piping hot custard or a scoop of
vanilla ice cream.
4
 STICKY DATE PUDDING
225g pitted dates
300ml freshly boiled hot water
1 teaspoon bicarbonate of soda
80g unsalted butter, softened,
plus extra for greasing
225g self raising flour
180g brown sugar
2 tablespoons golden syrup
2 eggs
Butterscotch Sauce
250g full fat whipping cream
200g brown sugar
130g butter, unsalted
1 teaspoon vanilla extract
SERVES 4-6
Preheat the oven to 160°C fan forced (180°C) and generously
grease the sides and bottom of a baking dish. The one I used
measured 16cm x 22cm with a depth of 6cm.
Add the dates to the TM bowl and cover them with the boiling
water and leave for 5 minutes to soften. Add the bicarbonate
of soda and puree for 20 sec/speed 6. Transfer to a separate
bowl and set aside. Don’t worry about cleaning the TM bowl.
Add the softened butter, flour, brown sugar, eggs and golden
syrup to the TM bowl and mix 15 sec/speed 5.
Scrape down the bowl and add the date puree and mix 10
sec/speed 4. 
Scrape the bowl down and give it a gentle stir by hand to
ensure it’s all mixed together and then pour batter into the
baking dish and bake in the oven for 50-60 minutes.  Test with
a skewer and if it comes out clean it’s ready to eat if not bake
again for a few more minutes.
For the Butterscotch Sauce: Place all the ingredients into the
TM bowl and cook 5-7 mins/80/speed 3 until thoroughly
warmed through.
Pour over the sponge as soon as it comes out of the oven.
Serve and enjoy!
5
 CHOCOLATE PEAR PUDDING
SERVES 4-6

1 x 825g can of pear halves in Preheat the oven to 200°C or 180°C fan forced and grease
juice a 22cm square ovenproof dish or one of similar
125 g plain flour proportions.
25 g cocoa powder Drain the pears and arrange them on the base of the dish.
100 g brown sugar Put all the remaining ingredients into the mixing bowl,
150 g soft butter, plus extra for and mix 15 sec/speed 5. Scrape down the sides and mix
greasing again for 15 sec/speed 5 until you have a batter with a
50 g milk soft dropping consistency.
1 tsp of baking powder Spread the batter evenly over the pears and bake in the
1/4 tsp of bicarbonate of soda oven for 30 minutes.
2 eggs Let it stand out of the oven for 5-10 minutes before
2 tsps of vanilla extract serving with cream or ice cream.