These Mini Christmas Puddings are a delicious treat for the low FODMAPer. We recommend sticking to your individualized dietary restrictions, and making changes to the recipe below as necessary. Happy Holidays!


  • 4 eggs
  • 2 small bananas
  • 1 ½ cups almond meal
  • 2 tbsp honey
  • 3 tbsp coconut oil (and extra for greasing)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp mace
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 orange, zest
  • 4 egg yolks
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla
  • 2 tbsp honey

Instructions for the Puddings:

Preheat the oven to 350 F. 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 firm. Remove from the oven and cool slightly.

Instructions for the Custard:

To make the custard, heat the almond milk, vanilla powder, and honey until right before it begins to simmer. 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. Yum!

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