Author Notes
This scrumptious blueberry pudding, jam and custard recipe is really easy to make, is deeply satisfying and can be ready in under 30 minutes.
The recipe can be found here - http://www.mynutricounter.com/recipe-blueberry-pudding/
—Nikki Brown
Ingredients
- For the pudding:
-
50 grams
plain wholemeal flour
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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
Directions
-
Preheat the oven to 200C/390F.
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Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
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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.
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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.
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Once everything is ready - add the toppings of your choice and enjoy!
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