Mini Christmas puddings with warm custard

Ingredients

Pudding

• 4 eggs
• 2 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
• 1 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.

Ingredients

Puddings

• 4 eggs
• 2 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 bi carb soda
• 1 orange, zest

Custard

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

Method

Puddings

• Pre-heat the oven to 180C. 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