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Fruit and Nut Ramekin Pudding

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Fruit and Nut Ramekin Pudding
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
284
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein6.47 g(7 %)
Fat18.53 g(16 %)
Carbohydrates23.51 g(16 %)
Sugar added11.5 g(46 %)
Roughage0.52 g(2 %)
Vitamin A241.85 mg(30,231 %)
Vitamin D1.76 μg(9 %)
Vitamin E3.55 mg(30 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.26 mg(24 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.03 mg(2 %)
Folate24.82 μg(8 %)
Pantothenic acid0.26 mg(4 %)
Biotin2.62 μg(6 %)
Vitamin B₁₂0.75 μg(25 %)
Vitamin C1.19 mg(1 %)
Potassium113.79 mg(3 %)
Calcium62.79 mg(6 %)
Magnesium13.64 mg(5 %)
Iron0.79 mg(5 %)
Iodine38.76 μg(19 %)
Zinc0.28 mg(4 %)
Saturated fatty acids9.91 g
Cholesterol138.99 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1.333 cups
Rhubarb (diced)
1 ¼ cups
Brioche (diced)
cup
cup
3
4 tablespoons
2 tablespoons
slivered almonds
powdered sugar (for dusting)
butter (for the ramekins)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Divide the rhubarb and brioche pieces between 6 buttered ramekins.
3.
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.
4.
Serve dusted with icing sugar.