Lemon and blueberry mini pudding pots

3 Sept

Remember my crazy good hot chocolate cherry pots?

… Duh, how could you forget? :-)

On that particular post one reader commented with a question as to how to make a lemon and blueberry version. At that time I haven't tried that twist, but the idea was sparked and it was only a matter of time before I wanted to try it out for myself.

The only real difference is substituting the cocoa powder for another 'fine flour', I used the combination of coconut milk powder and tapioca starch (any starch should do) It worked really well! You also try substituting other fine dry 'flours' of an equal amount.

As always in many of my recipes using berries I opt for frozen so that their juices bleed less and the berries themselves have less risk of being overcooked or burnt during the process. With these little pots, I microwaved them in the same way that I did the chocolate pots but then I also grilled them for two minutes to brown the top a little which give a great contrast in texture between the slightly crisp and thick 'crust' and the soft and moist pudding below.

These puddings don't look very big, partly because my ramekins are quite big so the puds don't come up as high as I would have liked for the photos (perfectionist!) but mainly because they are very rich with the ground almonds that you wouldn't want a large pudding!

What other flavour combos would you come up with? I imagine these little pots to be as versatile as my breakfast baked oatmeal!

Recipe: Lemon and blueberry mini pudding pots

Serves 2 multiply recipe to fill more ramekins!

Ingredients:

½ cup ground almonds
2 tbs coconut milk powder*
2 tbs starch (I used tapioca flour)
2 tbs sugar-free marmalade and a few drops of stevia (to taste)
½ tsp baking powder
tiny pinch salt
zest of 1 lemon and its juice (approx ¼ cup) add extra juice/milk if needed (I didn’t)
large handful frozen blueberries

Method:

Mix the dry ingredients in a small bowl. Mix the marmalade, lemon juice and rind separately and then combine with the dry ingredients. Mix together until smooth and the mixture is thick but easily spoonable.

Spoon the batter into a ramekin no higher than 2/3 of the way up, layering with berries and adding the remaining berries on top. Microwave individually for 60 seconds on full power (90s if doing both at once). Heat the grill whilst the pots are in the microwave and then grill the tops for a couple of minutes until lightly golden.

Note: I have not tried cooking these in the oven but I can see no reason as to why it would not work- just keep an eye on it and be careful not to let it dry out as you still want a gooey

*You could probably sub the coconut milk powder for more starch or another fine flour.