Tomato Batter Pudding

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Tomato Batter Pudding
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
578
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie578 cal.(28 %)
Protein28 g(29 %)
Fat16 g(14 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.3 μg(17 %)
Vitamin E3.2 mg(27 %)
Vitamin K17 μg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.3 mg(21 %)
Folate140 μg(47 %)
Pantothenic acid2.9 mg(48 %)
Biotin37 μg(82 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C21 mg(22 %)
Potassium704 mg(18 %)
Calcium224 mg(22 %)
Magnesium60 mg(20 %)
Iron3.9 mg(26 %)
Iodine25 μg(13 %)
Zinc3 mg(38 %)
Saturated fatty acids5.9 g
Uric acid56 mg
Cholesterol446 mg
Complete sugar11 g

Ingredients

for
2
For the batter
1 ½ cups all-purpose flour
1 ½ cups milk
4 eggs (beaten)
For the filling
1.333 cups cherry Tomatoes (on the vine, washed)
thyme
How healthy are the main ingredients?
Tomatoeggthyme

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
2.
Sift the flour into a large mixing bowl.
3.
In a large jug, whisk together the eggs, milk and season with salt and pepper. Whisk the wet ingredients into the flour slowly, making sure there are no lumps.
4.
Divide between two ceramic baking dishes and bake for 10 minutes.
5.
Sit the cherry tomato vines in the centre, sprinkle with thyme leaves and return to the oven for a further 20-25 minutes until the batter is set and the tomatoes are soft and bursting. Remove and allow to sit for a few minutes before serving.

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