Summer Fruit Pudding

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Summer Fruit Pudding
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
367
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein8.61 g(9 %)
Fat3.24 g(3 %)
Carbohydrates76.02 g(51 %)
Sugar added11.17 g(45 %)
Roughage2.96 g(10 %)
Vitamin A11.75 mg(1,469 %)
Vitamin D0 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.26 mg(24 %)
Niacin4.64 mg(39 %)
Vitamin B₆0.14 mg(10 %)
Folate101.8 μg(34 %)
Pantothenic acid0.61 mg(10 %)
Biotin0.86 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32.96 mg(35 %)
Potassium285.76 mg(7 %)
Calcium140.04 mg(14 %)
Magnesium27.04 mg(9 %)
Iron3.43 mg(23 %)
Iodine5.15 μg(3 %)
Zinc0.83 mg(10 %)
Saturated fatty acids0.63 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
5 cups Blueberries
0.333 cup sugar
1 cup Red currant juice
2 tablespoons Corn starch
18 ounces soft white bread (crusts removed, cut into pieces)
mint (to garnish)
How healthy are the main ingredients?
white breadBlueberrysugarmint
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 kleine Non-stick pan, 1 Plate, 1 Bowl, 1 Whisk, 1 Citrus juicer, 1 Tablespoon, 1 Small knife

Preparation steps

1.
Place half the blueberries in a pot and sprinkle with the sugar. Add the juice and heat. Simmer for a few minutes, then seive and bring back to the boil.
2.
Mix together the cornflour and a little water and add the fruit puree, bring back to the boil.
3.
Carefully add the remaining fruit, boil once again and remove from the heat. Take out about 6 tbsp of fruit for the garnish.
4.
Line the pudding bowls with some of the bread and add the fruit mixture. Cover with the remaining bread so that the fruit filling is enclosed. Chill for at least 4 hours.
5.
Knock out of the pudding bowls and garnish with the stewed berries and the mint.