Fruit and Nut Ramekin Pudding

Name: Fruit and Nut Ramekin Pudding
Total time: 40 min
Yield: 6
Ingredients: 1.333 cups Rhubarb (diced); 1.25 cups Brioche (diced); 0.875 cup cream; 0.375 cup milk; 3 eggs; 4 tablespoons honey; 2 tablespoons slivered almonds; powdered sugar (for dusting); butter (for the ramekins)

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284

calories

Calories

My cookbook

easy

Difficulty

15 min.

Preparation

ready in 40 min.

Ready in

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	284 kcal	(14 %)	more
Protein	6.47 g	(7 %)	more
Fat	18.53 g	(16 %)	more
Carbohydrates	23.51 g	(16 %)	more
Sugar added	11.5 g	(46 %)	more
Roughage	0.52 g	(2 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	241.85 mg	(30,231 %)
Vitamin D	1.76 μg	(9 %)	more
Vitamin E	3.55 mg	(30 %)
Vitamin B₁	0.02 mg	(2 %)
Vitamin B₂	0.26 mg	(24 %)
Niacin	0.77 mg	(6 %)
Vitamin B₆	0.03 mg	(3 %)
Folate	24.82 μg	(8 %)	more
Pantothenic acid	0.26 mg	(4 %)
Biotin	2.62 μg	(6 %)	more
Vitamin B₁₂	0.75 μg	(25 %)	more
Vitamin C	1.19 mg	(1 %)
Potassium	113.79 mg	(3 %)	more
Calcium	62.79 mg	(6 %)	more
Magnesium	13.64 mg	(5 %)	more
Iron	0.79 mg	(5 %)	more
Iodine	38.76 μg	(19 %)	more
Zinc	0.28 mg	(4 %)	more
Saturated fatty acids	9.91 g
Cholesterol	138.99 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 6 servings

1.333 cups

Rhubarb (diced)

1 ¼ cups

Brioche (diced)

⅞ cup

⅜ cup

4 tablespoons

2 tablespoons

slivered almonds

powdered sugar (for dusting)

butter (for the ramekins)

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Preparation

Preparation steps

Step 1/4

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Step 2/4

Divide the rhubarb and brioche pieces between 6 buttered ramekins.

Step 3/4

Mix together the cream with the milk, eggs, and honey, and pour over the rhubarb and brioche pieces. Sprinkle with almonds and bake for 20-25 minutes until golden brown.

Step 4/4

Serve dusted with icing sugar.