For the pudding:
50g/2oz plain wholemeal flour
75ml/2.5fl oz unsweetened almond milk
1 tbsp. coconut oil
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.
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