Name: Almond and apple pudding with coconut sauce
Prep time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Bake
Ingredients: 250 ml coconut milk or coconut cream; 45 ml Goldcrest Pure Honey raw; 80 ml water; lemon zested; 3 cm fresh ginger peeled; 1 each cinnamon stick and star anise; 400 g apples cored, peeled and chopped; orange zest and juice; 100 g almonds whole; 125 ml desiccated coconut; 5 ml Bicarbonate of soda; salt just a pinch; 5 ml psyllium husk; 45 ml honey raw; 2 eggs; 30 ml butter or olive oil; 125 ml coconut milk; 15 ml apple cider vinegar; to serve to serve; edible flowers and fresh fruit (optional)

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Ingredients (20)

SAUCE

250 ml	coconut milk — or coconut cream
45 ml	Goldcrest Pure Honey — raw
80 ml	water
	lemon — zested
3 cm	fresh ginger — peeled
1	each cinnamon stick and star anise

PUDDING

400 g	apples — cored, peeled and chopped
	orange — zest and juice
100 g	almonds — whole
125 ml	desiccated coconut
5 ml	Bicarbonate of soda
	salt — just a pinch
5 ml	psyllium husk
45 ml	honey — raw
2	eggs
30 ml	butter — or olive oil
125 ml	coconut milk
15 ml	apple cider vinegar
	to serve — to serve
	edible flowers and fresh fruit (optional)

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Method:

Preheat the oven to 180°C. Grease 12 hollows of a silicone muffin mould well with non-stick spray and put it on a baking sheet.

Sauce: Put all the ingredients in a saucepan and simmer for 40 minutes or until the sauce is fragrant and slightly thickened.

Pudding: Put the apples, orange zest and juice in a saucepan or pot and cook until the apples are soft but not mushy.

Use a food processor to finely chop the almonds and desiccated coconut – it should form a coarse flour. Transfer it to a bowl, then add the bicarbonate of soda, salt and psyllium husk.

In a separate bowl, whisk the honey and eggs together until light and creamy.

Heat the butter or oil in a saucepan, then add the coconut milk and vinegar. Stir.

Mix the coconut milk mixture with the flour mixture, then take turns to fold the egg mixture and apple mixture into the coconut milk and flour mixture. Mix well.

Transfer to the prepared muffin mould and bake for about 25 minutes or until golden brown and done. Leave to cool slightly, then transfer to a plate.

Prick holes in the lukewarm puddings and pour some of the sauce over. Leave to absorb.

To serve: Garnish with edible flowers and fresh fruit (if using) and serve with the
rest of the sauce.