Thermomix Steamed Rose Syrup Puddings Recipe

Thermomix Steamed Rose Syrup Puddings Recipe

I love steaming puddings in the Varoma – no oven required and a moist outcome guaranteed! It’s one of my favourite methods for foolproof, fuss-free desserts. The rose syrup is incredibly versatile – use it in cocktails, jellies and panna cottas or drizzle it over cream, ice cream and fresh fruit to add colour and a sweet rose flavour.

We steam these cute individual puddings in our silicone dariole moulds (check them out here!). And the easiest thing to cover your dariole moulds with while steaming in the Thermomix Varoma? Our Varoma steaming mat! You can check out exactly how we do it in this quick video…

Serves 6

+ vegetarian
+ soy free
+ nut free


200g raw sugar
170g water
120g fresh rose petals (edible, not sprayed)
80g butter
100g plain flour
2 tsp baking powder
1 free-range egg
1 tsp vanilla extract
Butter, for greasing
Cream, to serve


  1. Place 150g sugar, 100g water and rose petals in TM bowl, cook for 15 minutes, 100°C, reverse speed 1. Refrigerate until ready to serve.
  2. Place remaining 50g sugar in dry TM bowl, mill for 10 seconds, speed 9.
  3. Add butter, mix for 30 seconds, speed 4.
  4. Add flour, baking powder, egg, remaining 70g water and vanilla, mix for 5 seconds, speed 3. Scrape down sides.
  5. Mix for a further 5 seconds, speed 3. Divide mixture evenly between 6 greased dariole moulds. Bang moulds firmly on beach to flatten mixture and remove any air bubbles.
  6. Fill TM bowl with 500ml water. Assemble dariole moulds in lower Varoma or thermie steaming tray - if you have one of our thermie trivets they will make this easier, put it in the bottom of your steaming tray first. Cover with an upside down silicone Varoma Steaming Mat (check it out here!) or a double layer of paper towel to prevent condensation dripping on top of pudding mixture.
  7. Steam for 20 minutes, Varoma temperature, speed 3. Allow to cool for 10 minutes before inverting moulds to remove puddings.

Serve puddings warm with a spoonful of rose petal syrup on the top and cream.