Summer Berry Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,269 cal. | (108 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 153 g | (102 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 9.2 mg | (153 %) | ||
| Biotin | 78.8 μg | (175 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,813 mg | (45 %) | ||
| Calcium | 646 mg | (65 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 51 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 1,136 mg | |||
| Complete sugar | 153 g |
Ingredients
- Ingredients
- 500 grams Madeira Wine (-Cake)
- 4 sheets gelatin
- 250 grams Melon (such as Cantaloupe)
- 250 grams Berry (Strawberries and raspberries)
- 1 Vanilla bean
- 250 milliliters milk
- 1 pinch salt
- 3 egg yolks
- 50 grams sugar
- 200 milliliters Whipped cream
Preparation steps
Line pudding pan with plastic wrap.
Cut cake into thin slices, set some slices aside for covering and line the edges of the pan with the rest of cake slices.
Soften gelatine in cold water. Cut melon pulp into cubes. Rinse berries, clean as needed and cut strawberries into pieces. Slit vanilla bean lengthwise and combine with milk and salt in a saucepan, bring to a boil. Whisk egg yolks with sugar in a bowl until white and creamy. Slowly add hot milk into egg yolk cream, whisking. Pour everything back into the pot and remove vanilla pod. Simmer on very low heat, whisking constantly, until cream thickens. Add squeezed gelatine and cool, stirring occasionally. Beat cream until stiff and fold into cooled custard cream before it begins to gel. Add fruit and pour mixture in the pudding pan. Top with remaining cake slices and refrigerate, covered, for at least 4 hours (weigh down, if desired).
Invert pudding onto a serving plate and remove plastic wrap. Serve.
