Try this Tuscan Pudding Served with Strawberries And Warm Cointreau recipe, or contribute your own.
Suggest a better description1. Lightly butter a small savarin mould and sprinkle it with vanilla sugar. 2. Mix together the ingredients for the pudding i.e. cheese, almonds, mixed peel, sugar, sultanas and egg yolks, and turn into the prepared mould. 3. Bake at approximately 325F / 160?c for 30 minutes or until firm to the touch. 4. Cool slightly and then turn out. Syrup 5. Dissolve the sugar in the water over a gentle heat. 6. When completely dissolved boil the syrup for 3 - 4 minutes. 7. Remove from the heat and add cointreau to taste. 8. Spoon some of the syrup over the warm pudding. Fill the centre with strawberries and spoon over a little more of the syrup. 9. Serve with extra whipped cream and the remaining syrup NOTES : Chef:Greg Robinson
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 | ||
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Calories: 981 | ||
Calories from Fat: 465 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 1707.3mg | 525 % | |
Sodium 196.4mg | 7 % | |
Potassium 511.9mg | 13 % | |
Total Carbohydrate 98.1g | 29 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 95.2g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 981
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