Pudding & Custard


For the pudding:
50g/2oz plain wholemeal flour
1 egg
75ml/2.5fl oz unsweetened almond milk
1 tbsp. coconut oil
For the custard:
1 1/2 cans (600ml)/20.5fl oz coconut milk
3 tbsp. honey or maple syrup
1 vanilla pod
9 egg yolks
Optional: fresh raspberries, cinnamon and healthy jam to serve.


Preheat the oven to 200C/390F.
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 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 milk, add the mixture to the muffin tins and place 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 serve with fresh fruit, cinnamon and healthy jam.


This delicious pudding and custard recipe can be ready in under 30 minutes and is only 330 calories per serving. It’s super easy to make and a dessert the kids will love.

We served ours with fresh raspberries and some of my healthy jam http://www.mynutricounter.com/recipe-strawberry-jam/ (which went down a treat), but you could also try a sprinkle of cinnamon or sea buckthorn powder.


Friday, September 22, 2017 - 3:20pm


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