Preparation
Start by preparing the syrup. Put the honey, zest and juice of the orange and the water in a saucepan.
Bring to the boil, simmer and stir frequently until it thickens. Pour the syrup into a non-stick pudding dish and set aside.
Preheat the oven to 180º C. Sift the flour into a bowl, add the zest of the orange and mix in.
Add the previously boiled almond drink and mix with a whisk. Finally, add the eggs (one by one), without stopping stirring.
Strain the mixture into the pudding tin where you have added the honey and orange syrup and bake in a bain-marie for about 30 minutes. Check with a toothpick that the pudding is cooked and remove from the oven.
Leave to cool and unmold onto a serving plate. Sprinkle with chopped almonds and serve cold.
Tips:
If you want a syrup with a more consistent texture, use only half the suggested amount of water.
For a pudding with a different flavor, replace the almond milk with vanilla soy milk and the orange zest with lime or lemon zest.
This recipe has only a quarter of the carbohydrates of the traditional recipe and 107 fewer calories than the traditional recipe.
