Ginger Timbales With Rhubarb And Orange Compote Recipe

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Servings: 6

Ingredients

Cost per serving $1.37 view details

Directions

  1. Preheat the oven to 180 C, 350 F, Gas Mark 4, lightly butter 6 x 175ml (6fl ounce) pudding basins.
  2. To make the rhubarb and orange compote; place the rhubarb in a shallow roasting tin along with the remaining ingredients except for the orange segments. Bake without covering for 50-60 min.
  3. In the meantime, make the ginger timbales by sifting together the flour, spices, baking pwdr and bicarbonate of soda, mix to incorporate all ingredients.
  4. Make a well in the centre of the dry ingredients and add in the Large eggs, butter, sugar, black treacle and ginger. Using an electric whisk combine to make a smooth mix with the addition of the water.
  5. Divide the mix between the buttered pudding basins. Place on a baking tray and cook directly below the fruit compote for 30 min or possibly till springy to the touch.
  6. To serve, run a palate knife around the edge of the pudding basin and invert on a suitable serving plate. Add in the orange segments to the fruit compote and spoon over the ginger timbales. Serve immediately.
  7. NOTES : Mini ginger pudding with a lovely fruit compote combining the flavours of rhubarb, orange and spices.Positively delightful.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 247g
Recipe makes 6 servings
Calories 397  
Calories from Fat 107 27%
Total Fat 12.16g 15%
Saturated Fat 6.96g 28%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 634mg 26%
Potassium 448mg 13%
Total Carbs 67.77g 18%
Dietary Fiber 2.5g 8%
Sugars 38.52g 26%
Protein 6.0g 10%
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