Tomato Batter Pudding
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 37 μg | (82 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 446 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the batter
- 1 ½ cups all-purpose flour
- 1 ½ cups milk
- 4 eggs (beaten)
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.
