Mini Christmas Puddings With Warm Custard

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  • 4 Eggs
  • 4 Egg Yolk
  • 2 small Banana
  • 2 cup Almond Milk
  • 1.5 cup Almond Meal
  • 1 teaspoon Vanilla Powder
  • 2 tablespoon Honey
  • 2 tablespoon Honey
  • 3 tablespoon Coconut Oil - plus extra for greasing
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Nutmeg
  • 0.5 teaspoon Fresh Ginger
  • 0.5 teaspoon Ground Mace
  • 0.5 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 Orange Zest
  • Pre-heat the oven to 180C/350F. Grease a 12-cup muffin pan with coconut oil. Set aside.
  • In a food processor, blend the eggs and bananas until combined. Add in the remaining ingredients and blend thoroughly. Pour batter into the muffin pan. Bake for 20-25 minutes or until firm. Remove from the oven and cool slightly.
  • To make the custard, in a saucepan, heat the almond milk, vanilla powder, and honey until just before it simmers. In a separate bowl, mix the egg yolks. Pour a small amount of almond milk into the yolks, beating thoroughly to prevent them from curdling. Slowly pour a steady stream of milk into the egg mixture until all combined. Return to a double boiler or heat proof bowl above steaming water and cook over a low heat until the custard thickens, stirring constantly.
  • To serve, divide the puddings into bowls and top with warm custard and orange zest.


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