Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| 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
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- 1 pound of raspberries, blueberries or strawberries, or a mixture of all three
- 1 Tbsp sugar
- 2 cups cold water
- 2 Tbsp cornstarch
Directions
1.Put the fruit, sugar and water in a pan. Cook over low heat for five minutes until the fruit is sof t.
2.Let the fruit cool. Use the back of a spoon to push the berries through a sieve into a bowl. Throw away any bits left in the sieve.
3.Put the cornstarch in a cup. Mix it with a tablespoon of the juices from the cooked berries, until it is smooth.
4.Stir the cornstarch mixture into the fruit. Pour the fruit into a pan and bring it to a boil.
5.Turn the heat down to low. Cook the fruit for five minutes, stirring constantly with a spoon.
6.Pour the pudding into glasses or bowls and chill them in the refrigerator.