If you’re a fan of custard like me, I’m sure you’ll be pleased to know that Wing Yip, the UK’s leading Oriental supermarket and experts in authentic Asian taste, has launched a new dairy-free, vegan-friendly version made with coconut milk! Making it even easier to create and enjoy creamy desserts, the Nature’s Charm custard can be eaten hot or cold, on it’s own, served alongside your favourite puddings or even baked in traditional dessert dishes.
In this recipe I’ve combined some of my own personal favourite things: raspberries + banana + vanilla custard = into a pudding. Easy to whizz up in a blender, stir in some raspberries, throw into pudding tins – and add the best part, jam and custard in the middle! When they come out of the oven and the filling oozes out, it’s pretty heavenly…
- 150g oat flour
- 100g coconut sugar (I used The Coconut Company)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 bananas
- 150ml almond milk
- 2 tablespoons almond butter (I used Pip & Nut)
- 1 teaspoon vanilla extract
- 50g frozen raspberries
- 2 tablespoons no added sugar jam (I used St Dalfour)
- 2 tablespoons Nature’s Charm coconut custard
- Preheat the oven to 180C and grease 2 x pudding tins.
- Place the flour, coconut sugar, cinnamon, baking powder, bananas, milk, almond butter and vanilla into a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up until smooth Break up the raspberries and gently fold in.
- Spoon half of the mixture into the pudding tins. Add a dollop of custard in the middle of each then a spoonful of jam on top. Spoon over the rest of the batter to reach the top.
- Bake for 20 minutes until risen and firmed up – then enjoy (and serve with extra custard if you wish!).