Summer Berry Pudding
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
2261
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,261 cal. | (108 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 475 g | (317 %) | ||
| Sugar added | 150 g | (600 %) | ||
| Roughage | 32.2 g | (107 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 59.5 μg | (99 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 463 μg | (154 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 50.4 μg | (112 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 504 mg | (531 %) | ||
| Potassium | 2,460 mg | (62 %) | ||
| Calcium | 514 mg | (51 %) | ||
| Magnesium | 262 mg | (87 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 211 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 750 grams mixed Berry (such as raspberries, blueberries, blackberries)
- 150 grams sugar
- 1 whole lemon (juiced)
- 200 milliliters red Currant juice
- 2 Tbsps cornstarch
- 500 grams white bread
- mint (for garnish)
Preparation steps
1.
Rinse the berries and place half in a saucepan with the sugar, lemon juice and red currant juice. Bring to a boil and simmer for 10 minutes. Press the mixture through a fine mesh sieve, return to the saucepan and bring back to a simmer. Mix the cornstarch with a bit of cold water until smooth. Add to the saucepan, mix well and simmer for a few minutes, until thickened. Remove from the heat and stir in the remaining berries.
2.
Cut the white bread into slices, remove the crust and line the bottom and sides of the mold with it. Fill with the berry mixture and top with the remaining bread. Cover with plastic wrap and refrigerate overnight.
3.
Carefully remove from the mold, garnish with fresh mint, slice and serve.
