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Trinidad Tipsy Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1312.0324
Energy (kCal)31020.0595
Carbohydrates (g)7364.1979
Total fats (g)210.6801
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. soak raisins in 1/2 cup of rum and wait until they plump up. | 2. make up red jello, pour into a square dish , place into fridge to set. | 3. make up other color jello, pour into a square dish place in fridge to set. | 4. put 1 cake round at base of a round glass bowl. | 5. cut 2 other cake rounds in half, and line sides of glass bowl. | 6. sprinkle rest of rum over cake base & sides. | 7. chop fresh fruit of choice. | 8. put layer of fruit on base cake. | 9. sprinkle some of the rum soaked raisins on top. | 10. pour on some firm cold custard. | 11. layer last round of cake on top. | 12. layer rest of fruit & raisins on top. | 13. pour on rest of cold custard on top. | 14. when set , cut jello into medium size squares. | 15. place jello squares on top. | 16. Add few bits of fruit for decoration or whipped cream. | 17. put into fridge to chill. | 18. BEST SERVED NEXT DAY. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sponge cake 4 pieces 440.8 92.72 8.208 4.104
    fruit 800 can 30080.9595 7140.2699 1298.2309 205.8171
    rum 1/2 - 1 cup - - - -
    fruit juice 1/2 cup - - - -
    custard 1 - - - -
    strawberry jell o gelatin dessert 1 packet - - - -
    lime jell o gelatin 1 packet - - - -
    raisin 1 cup 498.3 131.208 5.5935 0.759

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



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