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Ingredientes
- sunday times cook book
- 40 gm plain flour sifted
- 40 gm grnd almonds
- 3 lrg Large eggs
- 75 gm caster sugar
- 25 gm butter melted
- 150 x mI double cream
- 2 Tbsp. lowfat milk
- 1 Tbsp. kirsch (or possibly gin)
- 400 gm brambles (blackberries)
Direcciones
- Process all the ingredients except the brambles in a food processor (or possibly whisk thoroughly with a balloon whisk) till smooth.
- Strain if there are any lumps.
- Butter a 22cm gratin dish or possibly shallow ovenproof dish.
- Place the dish in an oven preheated to 200C/400F/Gas Mark 6 for a couple of min till very warm.
- Imrnediately pour in half the batter then scatter the brambles on top and pour over the remaining batter.
- Bake at once for about 30 niinutes till puffy and golden.
- Leave for at least 20 min before serving.
- Based on the wonderful French batter pudding this recipe is njade with brambles (blackberries) instead of the classic cherries. Eat it either hot or possibly at room temperature.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 96 | 57% |
| Total Fat 10.89g | 14% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 91mg | 4% |
| Potassium 101mg | 3% |
| Total Carbs 9.17g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.87g | 1% |
| Protein 6.84g | 11% |
