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A Bag Pudding With Currants

 
One serving costs about $0.85

$0.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:28%

Spoonacular Score: 28%

 

Need a lacto ovo vegetarian dessert? A Bag Pudding With Currants could be a tremendous recipe to try. This recipe serves 6 and costs 85 cents per serving. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 397 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have currants, vanilla, flour, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Overall, this recipe earns a not so outstanding spoonacular score of 20%. Similar recipes are Bread Pudding With Pears, Currants And Cinnamon, English Jam Bag Pudding, and Couscous with Currants.

Pudding works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  eggs
eggs
4.41 oz
4.41 oz unsalted butter
unsalted butter
4.41 oz
4.41 oz white flour
white flour
4.41 oz
4.41 oz currants
currants
4.41 oz
4.41 oz white sugar
white sugar
some
some vanilla
vanilla
2  eggs
2
eggs
4.41 oz unsalted butter
4.41 oz
unsalted butter
4.41 oz white flour
4.41 oz
white flour
4.41 oz currants
4.41 oz
currants
4.41 oz white sugar
4.41 oz
white sugar
some vanilla
some
vanilla

Equipment

wooden spoon
wooden spoon
whisk
whisk
bowl
bowl
wooden spoon
wooden spoon
whisk
whisk
bowl
bowl


Instructions

Break the eggs into a bowl and whisk them. Don't beat them and don't whisk them to a froth. Just make them smooth in the bowl. Because the eggs are the only rising material in the mixture, this maneuver is better underdone than overdone. Then mix everything together well in a big container. As the mixture may be difficult to combine with a spoon, there is no objection to going in with your hands and really giving it a larruping. This done, turn your attention to the pudding bag. Soak the cotton square in warm water and wring it relatively dry. Lay it flat on the kitchen table and flour the top side well. This will form a moist coating of flour on the cloth which is essential to removing the pudding from the bag later. Shake off excess flour. Now dump the pudding mixture in the center of the cloth. The mixture will not be too "loose" and will remain pretty much upright in a blob. Gather the corners and edges of the cloth up around the mixture to form the "bag" around the pudding and tie off the pudding. Make allowance for some rising (the eggs) and some swelling during cooking. In short, don't tie the bag completely tight about the mixture, but leave a small emptiness between the string and the pudding. If you do it right, the ultimate pudding will have the form of a flattened orb, swelling to the precise size you have left in the bag. If you leave too much space, the pudding will sag. Leave a loop in the string so you can thrust in the handle of a long wooden spoon to retrieve the finished pudding from the boiling water. Everything is going to be wicked hot when the time comes, and the loop is a must. Also, tie the knot around the bag so it can be easily untied. Boil in a bag for one hour. It is all right to add water during the cooking, but don't let the boiling stop at any time. Serve the pudding with warm custard.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.85
Ingredient
2 eggs
125 grams unsalted butter
125 grams white flour
125 grams currants
125 grams white sugar
some vanilla
Price
$0.48
$1.07
$0.17
$2.78
$0.17
$0.45
$5.12

Nutritional Information

Quickview
396 Calories
4g Protein
18g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
396k
20%

Fat
18g
29%

  Saturated Fat
11g
70%

Carbohydrates
50g
17%

  Sugar
26g
30%

Cholesterol
99mg
33%

Sodium
23mg
1%

Alcohol
0.34g
2%

Get Enough Of These
Protein
4g
10%

Selenium
11µg
17%

Vitamin A
599IU
12%

Folate
45µg
11%

Vitamin B1
0.17mg
11%

Vitamin B2
0.18mg
11%

Iron
1mg
10%

Fiber
2g
8%

Manganese
0.15mg
8%

Vitamin B3
1mg
6%

Phosphorus
56mg
6%

Vitamin E
0.65mg
4%

Vitamin C
3mg
4%

Vitamin D
0.61µg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.17µg
3%

Zinc
0.36mg
2%

Copper
0.05mg
2%

Vitamin B6
0.04mg
2%

Magnesium
6mg
2%

Calcium
16mg
2%

Vitamin K
1µg
1%

Potassium
49mg
1%

covered percent of daily need

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