Blueberry Pudding, Jam & Custard – a delicious recipe with flour, egg, milk, coconut oil, blueberries, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200C/390°F.
2
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3
Meanwhile, beat all the egg yolks for the custard in a bowl.
4
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.
5
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.
6
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.
7
Once everything is ready - add the toppings of your choice and enjoy!
1024
kcal
Calories
39
g
Fat
116
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 50 g flour, wholemeal, plain, 1 egg, 75 ml unsweetened almond milk, 1 tablespoon coconut oil, and more.
Yes, Blueberry Pudding, Jam & Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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