The aroma will tantalise and the flavours will satisfy. Heaven!
Ingredients
- Cooking spray
- 50 g hazelnut meal
- ¼ cup (60 g) caster sugar or granulated sugar substitute
- ¼ cup (40 g) wholemeal self-raising flour
- ¼ cup (45 g) rice flour
- 1 tsp baking powder
- 1 c;up (100 g) coarsely grated carrot
- ½ cup (130 g) low-fat vanilla yoghurt or diet vanilla yoghurt
- 50 g egg, lightly whisked
- 2 Tbsp skim milk
- ½ cup (125 ml) low-fat ready-made custard, to serve
How to Make It
- Preheat oven to 140°C (fan-forced). Spray 6 x 125 ml (½ cup) ovenproof ramekins with cooking spray. Line bases with baking paper and arrange ramekins in a baking dish.
- Put hazelnut meal, sugar, wholemeal flour, rice flour and baking powder in a medium bowl and stir to combine. Add carrot and stir well. Add yoghurt, egg and milk. Mix until well combined.
- Divide batter evenly between prepared ramekins and smooth the surface. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover baking dish with foil. Bake for 45 minutes or until a skewer inserted into the centre of a pudding comes out clean.
- Using a small, sharp knife, loosen around edges of each pudding. Turn out puddings onto small serving plates. Drizzle over custard and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 651 kcal Calories from Fat: 58.5 kcal |
|
% Daily Value*
|
| Total Fat 6.5 g 19% |
Saturated Fat 0.7 g 4% |
Trans Fat 0.0 g |
Sodium 321 mg 5% |
carbohydrates 18 g 14% |
Dietary Fiber 3 g 8% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |