Serves: 8
Prep time: 5 minutes
Cooking Time: 25 minutes
Ingredients
- 1 & 1/4 tbsp extra virgin olive oil (25 mls)
- 1 cup cornflour (120 grams)
- 3 free-range eggs (150 grams)
- salt, to taste
- 2 tsp onion powder (2 grams)
- 1/2 cup reduced-fat milk of choice (125 mls)
- 2 & 1/2 tbsp water (50 mls)
- 1/2 red onion, thinly sliced (50 grams)
- 1 tbsp balsamic vinegar (20 mls)
- 100 grams brie cheese, cut into 16 pieces
- 2 tbsp fresh thyme, to garnish (10 grams)
Method
- Preheat the oven to 220C.
- Using a tablespoon of the olive oil, pour a little of it into the bottom of 16 mini muffin tin holes. Place in the oven for 5-10 minutes until the oil is really hot (smoking).
- While the oil is heating, combine the cornflour, eggs, 1/2 a teaspoon of salt, onion powder, milk and water and stir to form a smooth batter.
- Divide the batter evenly into each mini muffin tin hole, on top of the hot oil. Reduce the oven to 200C and bake the puddings for 15-20 minutes or until golden and risen.
- Remove from the oven and allow to cool slightly.
- While puddings are baking, add the remaining 1 teaspoon of olive oil in a saucepan over a medium-low heat. Add the onion and vinegar and sauté gently for about 5-10 minutes or until onions are caramelised and soft.
- Top puddings with a piece of Brie and some caramelised onion. Place under a preheated grill for 2-3 minutes until Brie melts slightly.
- Place puddings on a platter and sprinkle with fresh thyme leaves to serve. Two puddings make one serve.
Nutritional Information
Per Serve:
Energy: 633 kJ / 151 cals
Protein: 5.1
Fibre: 0.2g
Total Fat: 8.3g
Carbohydrates: 13.9g
Saturated Fat: 3.6g
Total Sugar: 1.2g
