Pumpkin Raisin Pudding

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Pumpkin Raisin Pudding
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Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 cal.(17 %)
Protein10 g(10 %)
Fat5 g(4 %)
Carbohydrates64 g(43 %)
Sugar added25 g(100 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.1 mg(18 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C16 mg(17 %)
Potassium687 mg(17 %)
Calcium126 mg(13 %)
Magnesium40 mg(13 %)
Iron2.5 mg(17 %)
Iodine12 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.1 g
Uric acid69 mg
Cholesterol113 mg
Complete sugar42 g

Ingredients

for
4
Ingredients
1.333 cups milk
7 ozs stale Bread
18 ozs Pumpkin (e. g. Hokkaido, diced)
1 Vanilla bean (seeds scrapped out)
cup raisins
2 eggs
cup sugar
powdered sugar (for dusting)
How healthy are the main ingredients?
Pumpkinsugarraisinsegg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat the milk and soften the bread in it. Steam the pumpkin flesh in a colander above the milk.
3.
Add the pumpkin to the milk-bread mixture, add the vanilla seeds and puree. Then add the raisins.
4.
Beat the eggs and the sugar until frothy and stir into the pumpkin mixture. Grease an oven-proof dish and fill with the pumpkin mixture. Bake for 30-35 minutes and serve dusted with icing sugar.