Photo: Sorin Gheorghita
Bonfire puddings with tarantula sauce (apricot and pecan puddings with toffee sauce)
16 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
843
Calories
21g
Protein
26g
Fat
127g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Nut | 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
- 50g/2oz light muscovado sugar
- 50g/2oz pecan
- 100g/4oz ready-to-eat, dried apricots
- nut halves, to garnish pecan
- 75g/3oz butter or vegan margarine
- 60ml/2floz maple syrup or soft brown sugar
- 1 free range egg, beaten or 1 tbsp soya flour
- 75g/3oz ground almonds
- 25g/1oz soya flour
- ½ tsp baking powder
- few drops vanilla essence
- 200g/7oz light muscovado sugar
- 90ml/3fl oz double cream
- 100g/4oz unsalted butter or vegan margarine
- ½ tsp vanilla essence
- 25g/1oz chopped pecan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes