Spanish Pumpkin Pudding,

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Spanish Pumpkin Pudding,
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein9.14 g(9 %)
Fat17.33 g(15 %)
Carbohydrates39.94 g(27 %)
Sugar added6.29 g(25 %)
Roughage5.7 g(19 %)
Vitamin A3,276.19 mg(409,524 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.4 mg(62 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.29 mg(21 %)
Folate16.19 μg(5 %)
Pantothenic acid0.91 mg(15 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C24.92 mg(26 %)
Potassium490.09 mg(12 %)
Calcium99.39 mg(10 %)
Magnesium77.94 mg(26 %)
Iron2.07 mg(14 %)
Iodine15 μg(8 %)
Zinc0.34 mg(4 %)
Saturated fatty acids1.93 g
Cholesterol43.75 mg

Ingredients

for
8
Ingredients
29 ounces Pumpkin puree
29 ounces canned Yam (drained and mashed)
¼ cup sugar
2 large eggs
2 tablespoons vegetable oil
1 ¼ cups Almond flour
1 unwaxed lemon (finely grated zest)
1 teaspoon ground cinnamon
To decorate
2 tablespoons vegetable oil
¼ teaspoon black Black pepper
sliced almonds
sugar (for dusting)
How healthy are the main ingredients?
sugaregglemoncinnamonalmondsugar

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a cake tin or round baking dish.
2.
Mix together the pumpkin puree, yams, sugar, eggs, oil and ground almonds in a large pan. Cook over a low heat, stirring continuously for 5-10 minutes.
3.
Add the lemon zest and cinnamon and cook for 5 minutes, stirring.
4.
Put into the tin or dish, forming a dome shape.
5.
To decorate: brush the pumpkin mixture with the oil. Place the almonds half way into the top of the pudding. Press the peppercorns into the centre.
6.
Dust a little sugar and bake for 20 minutes, until golden.