4 Serves
88 Mins
37 g
91 g
30 g
Preheat your oven to 175°C and prepare a baking dish by lightly greasing it.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
313 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
582 mg / 4,700 mgSodium
945 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
45 g / 50 gSaturated Fat
17 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and vanilla protein powder until well combined.
In a separate bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs and vanilla bean paste.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a smooth batter.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pudding from the oven and allow it to cool on a wire rack for 25 minutes before serving.
Flour
Vanilla Protein Powder
Vanilla Bean Paste
Softened Butter
Sugar
Egg
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
313 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
582 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
45 g / 50 gSaturated Fat
17 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
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