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Butterscotch Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1075
Energy (kCal)484.125
Carbohydrates (g)67.0034
Total fats (g)20.3841
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat cooker for 20 minutes on high. | 2. Lightly grease a 6 cup capacity casserole dish or pudding basin. | 3. Sift flour and sugar into a mixing bowl. | 4. Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish. | 5. Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture. | 6. Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it. | 7. Cover the cooker with lid and cook for 2 1/2 to 3 hours. | 8. You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self raising flour 220 - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    golden syrup 4 tablespoons - - - -
    butter 1 tablespoon 171.0 7.857 5.343 14.4
    water 1 cup boiling 0.0 0.0 0.0 0.0

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



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