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Citrus Batter Puddings

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Citrus Batter Puddings
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
221
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie221 kcal(11 %)
Protein8.19 g(8 %)
Fat5.18 g(4 %)
Carbohydrates33.42 g(22 %)
Sugar added16.75 g(67 %)
Roughage1.57 g(5 %)
Vitamin A157.4 mg(19,675 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.89 mg(32 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.12 mg(9 %)
Vitamin B₆0.04 mg(3 %)
Folate68.69 μg(23 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.76 μg(2 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C34.85 mg(37 %)
Potassium175.02 mg(4 %)
Calcium67.93 mg(7 %)
Magnesium8.84 mg(3 %)
Iron0.56 mg(4 %)
Iodine45 μg(23 %)
Zinc0.12 mg(2 %)
Saturated fatty acids1.78 g
Cholesterol141.25 mg
Author of this recipe:

Ingredients

for
4
Ingredients
soft butter (for the ramekins)
sugar (for the ramekins)
3
eggs (separated)
0.333 cup
½ cup
2
Oranges (filleted, juice retained)
0.333 cup
To garnish

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Carefully grease 4 soufflé ramekins with butter and add a small amount of sugar, turning to coat the sides and bottom. Tip out any excess.
2.
Beat the egg yolks with 50 g sugar until creamy. Press the quark through a sieve and stir into the beaten egg yolk together with the orange juice. Beat the egg whites until firm, gradually adding the remaining sugar while doing so. Add one third of the beaten egg white to the egg yolk mixture, sieve the flour over and mix together. Fold in the remaining egg white carefully.
3.
Fill the ramekins with the mixture and top with orange segments. Bake in the oven for around 20 minutes until golden brown. Remove from the oven and dust with icing sugar. Serve garnished with whipped cream.