Blueberry Pudding, Jam & Custard

Posted by Nikki N
18/09/2017

[Total: 1    Average: 5/5]
Please rate it

Preparation Time : 5 mins

Cooking Time : 10-15 mins

Serves : 5-6

Upload recipe photo


Main Ingredient : Fruits
Recipe Type : Dessert

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.


Method :
  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!

Source : Source link


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

Leave a Reply

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close