Fruit and Meringue Layered Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 kcal | (15 %) | ||
| Protein | 9.62 g | (10 %) | ||
| Fat | 16.61 g | (14 %) | ||
| Carbohydrates | 30.8 g | (21 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 0.86 g | (3 %) |
more nutritional values
| Vitamin A | 241.81 mg | (30,226 %) | ||
| Vitamin D | 1.68 μg | (8 %) | ||
| Vitamin E | 0.89 mg | (7 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 26.39 μg | (9 %) | ||
| Pantothenic acid | 1.09 mg | (18 %) | ||
| Biotin | 10.38 μg | (23 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 5.31 mg | (6 %) | ||
| Potassium | 276.91 mg | (7 %) | ||
| Calcium | 182.17 mg | (18 %) | ||
| Magnesium | 17.79 mg | (6 %) | ||
| Iron | 0.76 mg | (5 %) | ||
| Iodine | 52.33 μg | (26 %) | ||
| Zinc | 0.99 mg | (12 %) | ||
| Saturated fatty acids | 8.68 g | |||
| Cholesterol | 248.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the custard
- 1 ⅔ cups milk
- 1 tablespoon Corn starch
- 3 tablespoons sugar
- 4 egg yolks
- For the rhubarb
- ¼ cup Black currant juice
- ⅛ cup Port wine
- 2 ½ cups Rhubarb (cut into chunks)
- For the topping
- Vanilla bean (or ground vanilla)
- ⅜ cup cream
- 1 cup Meringue (broken into small pieces)
Preparation steps
1.
For the custard, put 4-5 tablespoons of the milk to one side. Bring the remaining milk to the boil and remove from the heat. Add the cornflour and sugar to the egg yolks and the milk that was set aside, and mix until smooth. Pour over the hot milk, stirring, return the mixture to the pan and heat (don't boil!), stirring, until the liquid is creamy. Divide between 4 glasses and chill in the fridge for around 1 hour.
2.
Bring the blackcurrant juice and port to the boil, add the rhubarb and simmer for 2-3 minutes. Remove from the heat and leave to cool.
3.
Add a pinch of vanilla seeds to the cream and whisk until stiff peaks form.
4.
Spoon the rhubarb mixture on top of the custard, divide the cream between the glasses and smooth the top. Sprinkle the meringue pieces over the top and serve.
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