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

Pudding

  • eggs
  • small bananas
  • 1 1/2 cups almond meal
  • 2 tbsp honey
  • 3 tbsp coconut oil + extra for greasing
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp mace
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • orange, zest

Custard

  • 4 egg yolks
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla
  • 2 tbsp honey

Method

Pudding

  • Pre-heat the oven to 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 rm. Remove from the oven and cool slightly.

Custard

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

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