Pumpkin Raisin Pudding
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
- ⅔ cup raisins
- 2 eggs
- ⅔ cup sugar
- powdered sugar (for dusting)
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.
