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Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 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
Method
- Preheat the oven to 200C/390F.
- Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
- 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.
- 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!
