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

Fat	18.53 g
Saturated Fat Acids	9.91 g
Protein	6.47 g
Roughage	0.52 g
Sugar added	11.5 g
Calorie	284

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1 serving contains

Calories	284
Protein/g	6.47
Fat/g	18.53
Saturated fatty acids/g	9.91
Carbohydrates/g	23.51
Added sugar/g	11.5
Roughage/g	0.52
Cholesterol/mg	138.99
Vitamin A/mg	241.85
Vitamin D/μg	1.76
Vitamin E/mg	3.55
Vitamin B₁/mg	0.02
Vitamin B₂/mg	0.26
Niacin/mg	0.77
Vitamin B₆/mg	0.03
Folate/μg	24.82
Pantothenic acid/mg	0.26
Biotin/μg	2.62
Vitamin B₁₂/μg	0.75
Vitamin C/mg	1.19
Potassium/mg	113.79
Calcium/mg	62.79
Magnesium/mg	13.64
Iron/mg	0.79
Iodine/μg	38.76
Zinc/mg	0.28

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 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.

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