Blueberry Pudding, Jam and Custard
This scrumptious blueberry pudding, jam and custard recipe is really easy to make, is deeply satisfying and can be ready in under 30 minutes.
I topped mine with fresh blueberries and some of my healthy jam (which went down a treat), but you could also try it a sprinkle of cinnamon or some sea buckthorn powder.
Hope you enjoy! 🙂
Serves 6.
Ingredients:
For the pudding:
50g/1/2 cup plain wholemeal flour
1 egg
1/3 cup/75ml unsweetened almond milk
1 tbsp. coconut oil
25 blueberries
For the custard:
1 1/2 cans coconut milk (600ml)
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:
- Preheat the oven to 200C.
- 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!
Krazy Kiwi x
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