Leek pudding

90 min

Suitable for vegetarians

Type of dish: Vegetables

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Leeks, 0.25 kg

Eggs 7.2 ud

Sterilised milk 0.35 l

Cream 0.1 l

Margarine 0.04 kg

Mayonnaise sauce 0.18 l

Ketchup 25.0 g

Tabasco 5.0 ml

Brandy 0.015 l

Lettuce 0.3 ud

Grated carrot 0.1 kg

Elaboration

Clean the leeks and chop into half-moons.
Sauté the leeks with margarine and oil at a very low heat.
Grease the moulds.
Beat the eggs with milk and add salt.
Add the leeks and mix well.
Fill the mould completely and then place in the oven in a bain-marie at a maximum of 130 ºC. This is so that the surface of the pudding does not burn. The time varies depending on the temperature and the size of the pudding. Remove from the oven when done.
Leave to cool and then remove from the mould and cut.
Serve with mayonnaise and pink sauce.

Nutritional information (1 portion)

Energy

565.36

kcal

Carbohydrates

10.38

Proteins

14.7

Lipids

49.0

Fiber 1.89 g

Saturates 13.7 g

Monounsaturated fatty acids 26.97 g

Polyunsaturated fatty acids 8.03 g

Cholesterol 465.34 mg

Calcium 194.02 mg

Iron 2.63 mg

Zinc 1.74 mg

Vitamin A 695.21 ug

Vitamin C 13.85 g

Folic acid 117.17 ug

Salt (Sodium) 1323.36 mg

Sugars 9.2 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.