My husband has a soft spot for vanilla puddings and has been asking me to come up with one that will still fits our lifestyle. My patient kids have been forced (poor kids! :-)) to eat puddings every day now for some time, while I tried different combinations – until I was happy with the result. And this is it! An oven baked vanilla pudding with blueberries!
After experimenting for a while, I decided on baking the pudding in the oven and that turned out to be a great decision. This is how you do it!
This will give you four or five small portions.
In a big bowl:
- 2 eggs
- 200 ml (0.8 cup) coconut milk
- ½ teaspoon vanilla powder
- 1-2 teaspoon Goviosid (our local erythritol based sweetener – other brands works too of course!) or substitute with a generous tbsp honey. (Or add both if you have a sweet tooth)
- 3 tbsp’s chia seeds
Whisk the ingredients and leave to swell for about 10 minutes, stirring every now and then.
Meanwhile, turn the oven on – 180 C (350 F)
And find some oven proof forms. I use tea light glasses from IKEA. You know these really cheap ones that you can by in a pack of four. They are perfect for small puddings, yoghurt, a portioned crumble and similar things. If you have no portion-sized forms – just make one bigger.
If you butter the inside of the glass the pudding will not stick as much, making the washing up afterwards easier…. What can I say – I learned it the hard way!
I prefer to put my tea light glasses in a bigger oven form – easier to get in and out of the oven that way!
Now scoop a few blueberries (or raspberries probably could be nice too) into each glass. I had frozen ones – directly from the freezer…
Fill up the glasses with your coconut milk mix – using a spoon to divide it between the glasses.
Put them in the oven and bake for about 20 minutes.
Let them cool down – I actually preferred them balcony cold… meaning almost frozen since we have around zero degrees outside right now. Fridge would work perfect in the warmer months…. What I love about the balcony though is that I can put them there directly from the oven – and have my pudding done and cooled down within an hour!