Blueberry Pudding, Jam & Custard

September 24, 2017

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 -

Nikki Brown

Serves: 6


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
In This Recipe


  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!

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