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Suggest a better description1. Preheat the oven to 190C/375F/Gas 5. 2. Beat the custard and eggs together until smooth and pour into the pastry shell. Arrange the fruit on top, then sprinkle with the sugar and nutmeg. 3. Cook in the centre of the oven for about 40 minutes until the custard is set. For a speedy summer sweet, make up the remaining rhubarb and its syrup to 600ml/1 pint with water and make into a jelly using a packet of strawberry jelly. NOTES : Here?s a pudding everyone will love - and as an alternative to rhubarb, you can use fresh raspberries instead. Serves 6-8 Preparation: 10 minutes Cooking: 40 minutes Calories/fat per serving: 136-181cals / 6-8g Cost per serving: 45p-35p Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MC-Recipe Digest V1 #635 by Kerry Erwin
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 15 | ||
Calories from Fat: 9 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 14mg | 0 % | |
Potassium 13.4mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.3g | 2 % | |
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: 15
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