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Rhubarb Ginger Damper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2024.5395
Energy (kCal)39378.76
Carbohydrates (g)2994.0094
Total fats (g)2165.0445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 450F / 220C /gas mark 6. | 2. Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool. | 3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb. | 4. Stir in enough milk to mix to a soft, sticky dough. | 5. Turn dough onto a floured surface, knead until smooth. | 6. Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar. | 7. Bake for about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 15 1282.5 58.9275 40.0725 108.0
    rhubarb 3 chopped 76.86 16.6164 3.2939999999999996 0.732
    self raising flour 300 g 267.0 0.0 59.4 1.5
    bicarbonate soda 1 pinch 267.0 0.0 59.4 1.5
    cinnamon 1 teaspoon ground - - - -
    almond 60 g ground 530.4 0.0 0.0 60.0
    ginger 2 1/2 tablespoons chopped crystallized 12.0 2.6655 0.273 0.1125
    caster sugar 75 267.0 0.0 59.4 1.5
    milk 250 37210.0 2915.8 1921.5 1994.7
    caster sugar 2 1/2 1/2 267.0 0.0 59.4 1.5

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



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