Blueberry Pudding, Jam & Custard

DifficultyIntermediate

Prep Time5 minsCook Time15 minsTotal Time20 mins

 For the pudding:
 
 50g/2oz plain wholemeal flour
 1 egg
 75ml/2.5fl oz unsweetened almond milk
 1 tbsp. coconut oil
 25 blueberries
 
 For the custard:
 
 1 1/2 cans (600ml)/20.5fl oz coconut milk
 3 tbsp. honey or maple syrup
 1 vanilla pod
 9 egg yolks
 
 Optional toppings: fresh blueberries, cinnamon, sea buckthorn powder and/or healthy jam to serve.

1

Preheat the oven to 200C/390F.

2

Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.

3

Meanwhile, beat all the egg yolks for the custard in a bowl.

4

Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.

5

Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.

6

Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.

7

Once everything is ready - add the toppings of your choice and enjoy!

See more recipes here - http://www.mynutricounter.com/

Ingredients

 For the pudding:
 
 50g/2oz plain wholemeal flour
 1 egg
 75ml/2.5fl oz unsweetened almond milk
 1 tbsp. coconut oil
 25 blueberries
 
 For the custard:
 
 1 1/2 cans (600ml)/20.5fl oz coconut milk
 3 tbsp. honey or maple syrup
 1 vanilla pod
 9 egg yolks
 
 Optional toppings: fresh blueberries, cinnamon, sea buckthorn powder and/or healthy jam to serve.

Directions

1

Preheat the oven to 200C/390F.

2

Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.

3

Meanwhile, beat all the egg yolks for the custard in a bowl.

4

Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.

5

Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.

6

Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.

7

Once everything is ready - add the toppings of your choice and enjoy!

Blueberry Pudding, Jam & Custard

Leave a Reply