Blueberry Pudding, Jam & Custard

READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200C/390°F.
  • Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
  • Meanwhile, beat all the egg yolks for the custard in a bowl.
  • 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.
  • 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.
  • 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.
  • Once everything is ready - add the toppings of your choice and enjoy!
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