Blueberry Pudding, Jam & Custard

• For the pudding:
• 50 grams plain wholemeal flour
• 1 piece egg
• 75 milliliters unsweetened almond milk
• 25 pieces blueberries
• For the custard:
• 600 milliliters coconut milk
• 3 tablespoons honey or maple syrup
• 1 piece vanilla pod
• 9 pieces egg yolks

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. 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.
4. 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.
5. Once everything is ready - add the toppings of your choice and enjoy!

flour, egg, milliliters, blueberries, custard, honey, vanilla pod, egg yolks

Taken from food52.com/recipes/73335-blueberry-pudding-jam-custard (may not work)