Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 500g. packet frozen summer berries
- 1 tbsp corn flour
- 1oz./25g. Caster Sugar
- 2 tbsp water
- ===
Directions
Place the frozen summer berries corn flour caster sugar and water together in a large pan and bring the mixture slowly to the boil
Simmer for about 8 mins. stirring occasionally.
Preheat the oven to gas 5, 375'F, 190'C and place a roasting tin half full of water in the oven.
Grease four 8fl. oz/250ml pudding moulds.
Sift flour and salt stir in suet and lemon rind , add milk and water mixture and stir to a soft but not sticky dough.
Divide into four, roll each portion on a lightly floured surface to a circle large enough to line each mould.
Cut a quarter from each and use three quarter portions to line moulds.
Divide the fruit between the moulds , dampen the pastry rims with water.
Roll remaining pieces of dough to make lids and pinch the edges to seal.
Place moulds in the roasting tin and bake for 40 minutes.
Turn onto individual serving plates dust with icing sugar and serve with custard.
Category:Maltese Recipes
Category:Maltese Desserts