Super_Food_Ideas_-_October_2019

10 super food ideas OCTOBER 2019

STORE-BOUGHTDOUGHNUTS!THIS EASY TWISTON BREADAND

BUTTERPUDDINGCOMBINESCLASSICCINNAMON DOUGHNUTS

WITHJUICYRASPBERRIESANDCHUNKSOFCHOCOLATE. DIGIN!

HOLE IN ONE

CHOC-RASPBERRY

DOUGHNUT PUDDING

SERVES 8

PREP 15 MINUTES COOK 45 MINUTES

12 cinnamon doughnuts, split

1¾ cups thickened cream

1½ cups milk

5 eggs

¼ cup caster sugar

1 teaspoon vanilla extract

100g frozen raspberries

100g dark chocolate, finely chopped

Cinnamon sugar, to serve

1 Preheat oven to 180°C/160°C fan-forced.

Arrange doughnuts, cut-side down, over

base of a 5cm-deep, 20cm x 30cm metal

oval baking pan.

2 Whisk cream, milk, eggs, caster sugar

and vanilla in a large jug or bowl until

combined. Pour mixture over doughnuts.

Sprinkle with raspberries and chocolate.

3 Place pan in a deep roasting pan. Fill

roasting pan with boiling water to halfway

up side of baking pan. Carefully transfer

to oven. Bake for 45 minutes or until centre

of pudding is just firm to touch. Remove

from oven. Stand for 5 minutes. Sprinkle

pudding with cinnamon sugar. Serve.

NUTRITION: (per serve) 2650kJ; 41.7g fat;

23.5g sat fat; 12g protein; 53.2g carbs;

2.4g fibre; 199mg chol; 445mg sodium.

PER SERVE

$1.

CHOC-RASPBERRY

DOUGHNUTPUDDING

THE INFO

+ ENTERTAINING

+ GREAT FOR KIDS

+ SUPER EASY

SWEET

CINNAMON

DOUGHNUTS

MAKE

THE

PERFECT

SHORTCUT TO

INDULGENT

PUDDING

RECIPE CATHIE LONNIE PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON FOOD PREPARATION CHARLOTTE BINNS-MCDONALD