Prep: 35 mins

Cook: 30 mins

Yields: 4 servings

Enjoy the flavours of Christmas with these mini Christmas puddings, drizzled in warm custard. Perfect for Phase 1 Semi Restricted on the SIBO Bi Phasic Diet.

Mini Christmas Puddings With Warm Custard
Imperial
Metric

Ingredients

PUDDINGS

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    eggs

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    small bananas

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    1 1/2 cups almond meal

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    2 tbsp honey

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    3 tbsp coconut oil + extra for greasing

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    1/2 tsp cinnamon

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    1/2 tsp nutmeg

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    1/2 tsp ground ginger

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    1/2 tsp mace

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    1/2 tsp baking powder

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    1/2 tsp bi carb/baking soda

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    orange, zest

CUSTARD

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    4 egg yolks

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    2 cups unsweetened almond milk

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    1 tsp vanilla

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    2 tbsp honey

Method

PUDDINGS

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    Pre-heat the oven to 180C/350F. Grease a 12-cup muffin pan with coconut oil. Set aside.

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    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 rm. Remove from the oven and cool slightly.

CUSTARD

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    To make the custard, 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 simmering water and cook over a low heat until the custard thickens, stirring constantly.

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    To serve, divide the puddings into bowls and top with warm custard and orange zest.