Fruit and Meringue Layered Pudding

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Fruit and Meringue Layered Pudding
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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)
Calorie319 kcal(15 %)
Protein9.62 g(10 %)
Fat16.61 g(14 %)
Carbohydrates30.8 g(21 %)
Sugar added9.43 g(38 %)
Roughage0.86 g(3 %)
Vitamin A241.81 mg(30,226 %)
Vitamin D1.68 μg(8 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.33 mg(30 %)
Niacin1.64 mg(14 %)
Vitamin B₆0.11 mg(8 %)
Folate26.39 μg(9 %)
Pantothenic acid1.09 mg(18 %)
Biotin10.38 μg(23 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C5.31 mg(6 %)
Potassium276.91 mg(7 %)
Calcium182.17 mg(18 %)
Magnesium17.79 mg(6 %)
Iron0.76 mg(5 %)
Iodine52.33 μg(26 %)
Zinc0.99 mg(12 %)
Saturated fatty acids8.68 g
Cholesterol248.24 mg
Author of this recipe:

Ingredients

for
4
For the custard
1 ⅔ cups
1 tablespoon
3 tablespoons
4
For the rhubarb
¼ cup
cup
2 ½ cups
Rhubarb (cut into chunks)
For the topping
vanilla bean seeds (or ground vanilla)
cup
1 cup
Meringue (broken into small pieces)
How healthy are the main ingredients?
sugarRhubarb

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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