- 100g raw cashews
- 160g raw walnuts
- 130g stale bread (I use spelt sourdough)
- 3 eggs
- 260mL water
- 1 onion
- 1 garlic clove
- 1 tbsp vegetable stock concentrate
- 30mL extra virgin olive oil
- 1 tbsp tomato paste
- ½ a bunch parsley, including stalks, roughly chopped (conventional must be finely chopped)
- Place cashews and walnuts into TM mixing bowl and grind 30 seconds on speed 9. Set aside.
- Place roughly chopped parsley and stale bread into TM mixing bowl and chop 5-8 seconds, speed 7; scrape down sides.
- Add remaining ingredients into TM mixing bowl and mix on speed 6, 15-20 seconds or until well combined.
- Pour mixture into greased pudding basin and place a piece of baking paper over the top secured with a rubber band – I found that when I put the lid on the pudding dish the varoma lid did not close. Place pudding basin into varoma dish and put varoma lid on.
- Without washing TM bowl, pour 1.2L of boiling water, straight from the kettle, into TM bowl; set the timer on for 50 minutes, varoma temperature, speed 2.5. The pudding is ready when the middle starts to rise. Test with a skewer if unsure- if it comes out clean, then it’s ready to be consumed.
Tip onto a plate, slice it up and I like to have it with a sauce, either a mushroom and parsley sauce or a homemade tomato based sauce.
It’s great as a sandwich filler with mustard, mayo and slices of tomato.
Grind nuts in batches in a coffee grinder or blender. Place in large mixing bowl.
Finely dice the onion, finely chop the parsley and crush the garlic clove and place in mixing bowl. Add remaining ingredients. Combine well and put mixture into a greased pudding basin and cover with lid. Place basin in a large pot and fill with boiling water till it reaches halfway up the basin. Place lid on pot and let steam for an hour and a half (maximum 2 hours). Don’t forget to keep topping up the water with more boiling water.