45 min
Suitable for vegetarians
Type of dish: Vegetables, Eggs
Temperature: Warm
Seasonal period: All year
Traces of celery
Traces of celery
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Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Frozen spinach 0.25 kg
Eggs 4.0 ud
Ground black pepper 0.5 g
  • Steam the spinach, drain and finely chop.
  • Grease and flour the moulds.
  • Make the batter:
  • Mix the eggs with the milk and spinach using a whisk.
  • Season it with salt and black pepper.
  • Fill the mould up to the top and bake it in a bain-marie at 100 ºC for about 25 minutes. Cooking time will vary in function of the size of the mould.
  • Let the pudding cool down and remove from the mould.
  • Slice the pudding and serve it with mayonnaise (if you want to serve it chilled) or with a vegetable cream (if you want to serve it warm).
Nutritional information (1 portion)
Fiber 1.38 g
Saturates 2.49 g
Monounsaturated fatty acids 2.39 g
Polyunsaturated fatty acids 0.97 g
Cholesterol 190.74 mg
Calcium 133.37 mg
Iron 2.99 mg
Zinc 1.02 mg
Vitamin A 379.48 ug
Vitamin C 15.92 g
Folic acid 96.45 ug
Salt (Sodium) 354.69 mg
Sugars 3.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.