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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 cups cream; 0.375 cups milk; 3 eggs; 4 tablespoons honey; 2 tablespoons slivered almonds; powdered sugar for dusting; butter for the ramekins

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Difficulty:	easy
Preparation:	15 min
Ready in:	40 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	284 kcal	(14%)
Protein	6 g	(12%)
Fat	19 g	(24%)
Carbohydrates	24 g	(9%)
Added Sugar	12 g	(13%)
Roughage	1 g	(3%)
Vitamin A	241.85 µg	(30%)
Vitamin D	1.76 µg	(35%)
Vitamin E	3.55 mg	(30%)
Vitamin B1	0.02 mg	(2%)
Vitamin B2	0.26 mg	(19%)
Niacin	0.77 mg	(5%)
Vitamin B6	0.03 mg	(2%)
Folate	24.82 µg	(12%)
Pantothenic Acid	0.26 mg	(4%)
Biotin	2.62 µg	(5%)
Vitamin B12	0.75 µg	(30%)
Vitamin C	1.19 mg	(1%)
Potassium	113.79 mg	(6%)
Calcium	62.79 mg	(8%)
Magnesium	13.64 mg	(4%)
Iron	0.79 mg	(6%)
Iodine	38.76 µg	(26%)
Zinc	0.28 mg	(3%)
Saturates	10 g
Uric Acid	0 g
Cholesterol	138.99 mg

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Ingredients

For servings

2 cups	Rhubarb diced
1 ⅞ cups	Brioche diced
1.31 cups	cream
0.56 cups	milk
4 ½	eggs
6 tablespoons	honey
3 tablespoons	slivered almonds
	powdered sugar for dusting
	butter for the ramekins

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210 kcal

Set fruit pudding ramekins

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20 min.

easy

Directions

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.

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