Blueberry Pudding, Jam & Custard
- 50 g flour, wholemeal, plain
- 1 egg
- 75 ml unsweetened almond milk
- 1 tablespoon coconut oil
- 25 blueberries
- 1.5 (600 ml) cans coconut milk
- 3 tablespoons honey or 3 tablespoons maple syrup
- 1 vanilla pod
- 9 egg yolks
- 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!
flour, egg, milk, coconut oil, blueberries, coconut milk, honey, vanilla pod, egg yolks
Taken from www.food.com/recipe/blueberry-pudding-jam-custard-533946 (may not work)