I used some of the blueberries I picked to make a clafootie type pudding and tried out the thermos cooker I bought to cook it. I used my Shuttle Chef thermos Cooker as a bain marie (water bath) and my tiffin pots as the bake pan. It worked as well as anything except the bottom tiffin pot leaked. Not much harm done. I just poured out the water on top and the pudding is fine. I got the Shuttle Chef cooker because the interior pot is a very high quality stainless pot with a thick bottom for heat dispersion and its superior insulating qualities. Not easy to find anymore. I ended up ordering it from a Canadian supplier which triggered my credit card fraud alert. Nothing wrong with the vendor tho, just automatic software.
The way this works is to heat the food, then let it sit in the outer insulated container to cook from the retained heat. Fuel savings are from the short cooking time and saving the heat from that to finish the cooking.
1 cup fresh blueberries
8 whole medium eggs
1 13.5oz.can coconut milk
1/2 tsp. Stevia powder (NuNaturals NuStevia)
Juice/zest from 1 lemon
2 T. coconut flour
2 tsp. psyllium powder (optional)
Butter the tiffin pans. Whisk eggs until fully mixed. Add lemon and powders and whisk. Add coconut milk and whisk. Put blueberries into tiffin pans. Pour mixture over them.
Cover and seal tiffin pans. Place in Shuttle Chef pot. Add water to pot. Place on stove and bring to a boil. Simmer for 10 minutes. Remove from heat and place in Shuttle Chef outer thermos and seal. Let sit for 6-8 hours. Keep refrigerated.
This is a flexible recipe that can work without the fruit or with other fruits as desired. Different flavorings also work well. Although it is a sweet, it is a full, nutritious meal and very low carb. Amounts are approximate.