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Lemony Rhubarb Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.3684
Energy (kCal)981.5877
Carbohydrates (g)140.6766
Total fats (g)39.8652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl. | 2. Stir in rhubarb and raisins. | 3. In separate bowl, beat together milk, egg and vanilla just until combined. | 4. Stir into flour mixture. | 5. Place batter into a greased 8 inch square baking dish. | 6. For sauce, stir sugar and butter into boiling water until dissolved and melted. | 7. Add lemon juice, lemon rind and nutmeg. | 8. Pour gently over batter. | 9. Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    rhubarb 1 1/2 cups diced 38.43 8.3082 1.6469999999999998 0.366
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    egg 1 71.5 0.36 6.28 4.755
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    water 1 cup boiling 0.0 0.0 0.0 0.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    butter 1/4 cup 342.0 15.714 10.686 28.8
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    nutmeg 1/16 teaspoon 0.7219 0.0678 0.008 0.0499

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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