Spinach pudding

45 min

Suitable for vegetarians

Type of dish: Vegetables, Eggs

Temperature: Warm

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Frozen spinach 0.25 kg

Eggs 4.0 ud

Sterilised milk 0.25 l

Table salt 2.5 g

Ground black pepper 0.5 g

Elaboration

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)

Energy

118.08

kcal

Carbohydrates

3.3

Proteins

9.08

Lipids

7.29

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.