Summer Pudding

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Summer Pudding
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
396
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein10.29 g(11 %)
Fat3.11 g(3 %)
Carbohydrates81.64 g(54 %)
Sugar added29.94 g(120 %)
Roughage6.43 g(21 %)
Vitamin A43.06 mg(5,383 %)
Vitamin D0 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.71 mg(31 %)
Vitamin B₆0.12 mg(9 %)
Folate26 μg(9 %)
Pantothenic acid0.36 mg(6 %)
Biotin3.39 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40.02 mg(42 %)
Potassium192.78 mg(5 %)
Calcium113.52 mg(11 %)
Magnesium49.62 mg(17 %)
Iron3.15 mg(21 %)
Zinc1.08 mg(14 %)
Saturated fatty acids0.46 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
mixed berries (such as raspberries, blackberries, black and red currants)
120 grams
250 milliliters
2 tablespoons
8 slices

Preparation steps

1.

Rinse and clean berries, place half into a pan and sprinkle with sugar. Add juice and heat up. Simmer for a few minutes,strain through a sieve and boil again. Mix cornstarch with a little cold water, add to fruit puree and bring to a boil. Fold in remaining fruit, bring to a boil again and remove from heat.

2.

Cut off crust from white bread. Cut into strips and line pudding  pan with half of bread (14 cm in diameter) (approximately 6 inches). Fill with berries and cover with the rest of white bread. Weigh down with a plate and refrigerate for 4 hours. 

3.

Before serving, invert onto a plate. Garnish with berries and serve.