Directions:
- Grate the rind of the lemon.
- Add the lemon rind, sugar and butter to the milk and bring to the boil.
- Pour over the breadcrumbs and leave to stand for 15 minutes.
- Separate the egg whites and yolks.
- Stir the yolks into the cool bread mixture. Melt the jam.
- Pour half of the pudding mixture into a greased ovenproof dish.
- Spread with half the jam.
- Add the remainder of the pudding mixture and then the rest of the jam.
- Bake in a warm oven (325/F. or Mark 3) for 40-45 minutes,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.92 Kcal (1591 kJ) | ||
| Calories from fat | 85.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 15% | |
|---|---|---|---|
| Cholesterol | 147.83mg | 49% | |
| Sodium | 335.54mg | 14% | |
| Potassium | 831.74mg | 18% | |
| Total Carbs | 51.11g | 17% | |
| Sugars | 35.44g | 142% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 20.06g | 40% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 636.3mg | 64% | |
| Amount Per 100 g | |||
| Calories | 62.32 Kcal (261 kJ) | ||
| Calories from fat | 13.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 15% | |
|---|---|---|---|
| Cholesterol | 24.25mg | 49% | |
| Sodium | 55.04mg | 14% | |
| Potassium | 136.43mg | 18% | |
| Total Carbs | 8.38g | 17% | |
| Sugars | 5.81g | 142% | |
| Dietary Fiber | 0.2g | 5% | |
| Protein | 3.29g | 40% | |
| Vitamin C | 1.3mg | 13% | |
| Iron | 0.2mg | 7% | |
| Calcium | 104.4mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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