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Caramel Pear Steamed Pudding

Image of a caramel pear pudding on a white plate

Get ready to impress your dinner guests with a delightful, easy and quick dessert—introducing our Decadent Caramel Pear Steamed Pudding made in the Thermomix with the new Varoma Bundt tins. This luscious steamed pudding only takes 35 minutes to steam, making it the perfect dessert to prepare while enjoying your main course. Let’s dive into this delectable recipe that will become a favourite in your kitchen.

Steamed pudding ingredients

  • Butter: Used for greasing the pan, it adds a rich flavour to the pudding and ensures it doesn’t stick. Butter also provides moisture, making the pudding tender.
  • Golden Syrup: Adds a sweet, caramel flavour that pairs beautifully with pears. It also contributes to the gooey texture of the caramelised syrup.
  • Pears: Fresh pears bring a natural sweetness and a delightful texture to the pudding. They caramelise beautifully, creating a luscious syrup. I remove some of the skin, so there are no big chunks, but you can remove all of it if you like.
  • Brown Sugar: adds depth of flavour and a hint of molasses, perfectly complementing the pears and golden syrup.
  • Unsalted Butter: Ensures you control the salt content in your recipe, making the pudding rich and buttery without being overly salty.
  • Egg: Acts as a binder, providing structure and stability to the pudding batter.
  • Milk: Adds moisture and helps achieve a smooth, creamy texture in the batter.
  • Vanilla Extract: A good-quality vanilla extract enhances the pudding’s flavour, adding a warm, aromatic note.
  • Orange Zest: Adds a zesty, citrusy brightness that balances sweetness and enriches flavour.
  • Plain Flour: The base of the pudding batter provides structure and a tender crumb.
  • Baking Powder: A leavening agent that helps the pudding rise, making it light and fluffy.
  • Salt: Just a pinch to enhance the overall flavour of the pudding.
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This Decadent Caramel Pear Steamed Pudding is a showstopper and a breeze to make with your Thermomix and the new Varoma Bundt tins. Perfect for dinner parties or a cozy family dessert, this recipe will have everyone asking for seconds. Try it out, and let us know how much you love it!

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Image of a caramel pear pudding on a white plate

Caramel Pear Steamed Pudding

5 from 2 votes

5 stars tells us you love the recipe

This is a super light steamed pudding. I've brought together Pear, Golden Syrup and Orange to create this delicious comforting pudding.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Difficulty Easy
Course Dessert, Sweets
Cuisine Australian
Servings 6 – 8
Method Thermomix


  • 1 Thermomix


For greasing the pan:

  • Butter

For the Caramelised Pear Syrup:

  • 50 g golden syrup
  • 2 pears cut into cubes (approx. 250g)
  • 50 g butter
  • 50 g brown sugar

For the Pudding Batter:

  • 80 g unsalted butter
  • 1 egg
  • 150 g milk
  • 2 tsp vanilla extract
  • Zest of one orange
  • 180 g plain flour
  • 1 1/2 tsp baking powder
  • 1 pinch of salt
  • 80 g brown sugar


Prepare the Varoma Bundt Tin:

  • Generously grease the Varoma Bundt tin with butter, slathering it on for added flavour and its non-sticking qualities.
  • Drizzle 50g of golden syrup into the base of the tin.

Caramelise the Pears:

  • Add the pear cubes, butter, and brown sugar to the Thermomix bowl.
  • Set your Thermomix to the caramelised onions recipe, but adjust the time to 15 minutes. Recipe link https://cookidoo.com.au/recipes/recipe/en-AU/r494055
  • Once done, transfer the caramelised pears and syrup to a small dish to cool. Don't put it in your bundt yet.

Prepare the Pudding Batter:

  • Without cleaning the Thermomix bowl, weigh in the butter and set for 2 minutes/50°C/speed 1. Don't worry if it doesn't completely melt; we'll fix that in the next step.
  • Add the egg, milk, vanilla extract, and orange zest. Mix for 10 seconds/speed 8. Don't worry if the mix looks curdled here; it's fine.
  • Scrape down the sides,then weigh in the flour, baking powder, salt, and brown sugar. Mix for 5 seconds/speed 5, scrape down, and repeat.

Assemble the Pudding:

  • Evenly spoon the cooled pear syrup mixture into the base of the greased Varoma Bundt tin.
  • Pour the pudding batter over the pear syrup, spreading it evenly.

Steam the Pudding:

  • Fill the Thermomix bowl with 1000g of boiling water.
  • Place the Bundt tin in the Varoma, cover, and set to steam for 35 minutes/Varoma/speed 1.

Serve and Enjoy:

  • Once steamed, carefully remove the Bundt tin and allow it to cool slightly before turning out onto a serving plate. This helps keep everything together; this is a delicate pudding.
  • Serve warm with a dollop of cream or a scoop of vanilla ice cream.


This pudding must be steamed.  If you don’t have a Thermomix Varoma, you will need to use a steamer on the stove top. 


  1. Hi Bec,
    I have a TM5 what temperature and instructions to caramelise the pears , please.

    1. Hi Deborah,

      You’ll need to do the caramel pears on the stove top. The recipe I chose starts with a high heat step that requires the TM6.

      To make it on the stove top, just add the pear cubes, butter, and brown sugar to a pot and gently heat until the butter has melted and the syrup has thickened. Keep stirring every so often so it doesn’t catch on the bottom of the pan and burn.

      After that, you can follow the rest of the recipe as I’ve written it. Let me know if you have any questions. Enjoy!

  2. Hi Bec,

    There are 2 sizes of Bundt tins in The Mix shop. Which one should I use for this recipe.

    Thanks so much


  3. Hi Bec I do have a TM6, BUT not a Varoma Bundt tin. Could I substitute a silicone bundt ? Just wondering. Cheers Sandy

    1. Hey Sandy, As long as it fits in your Varoma, and it has a hole in the middle so the steam can vent through, (and circulate) I don’t see why not. My silcone bundt tins are way too tall. Let me know how you go though, I’m curious to find out. 😉

      1. Yes Bec – I’m old school and use the water bath in oven for many steamed dishes
        Cheesecakes in particular
        Thankyou for responding

        1. Ahhh, I knew there had to be something different! A bain-marie and a steamer aren’t quite the same. You might have had some success with cheesecakes or dense puddings using a bain-marie, but here are some tips for steaming puddings:

          Even Heat Distribution: Steam provides even heat all around the pudding, ensuring it cooks uniformly.
          Consistent Moisture: In a bain-marie, the water bath provides gentle heat, but the top of the pudding might not receive the same consistent moisture, potentially leading to uneven cooking.
          Texture: Steamed puddings typically have a lighter, more delicate texture. The steam method helps maintain this texture, whereas a bain-marie might result in a denser pudding due to the difference in moisture levels.
          Steaming is ideal for achieving that perfect, delicate pudding texture!

5 from 2 votes

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