FLax egg doesn't give nearly as tender a result in cake-y things as aquafaba does. You can save your chickpea water and reduce it down in a pan until thick like canned chickpea liquid then cool it. You can use it just the same then. It freezes well so when you make a batch of chickpeas you can put it in small pots for when you need it. Hope that helps!

The recipe would need changing quite a bit to make it work. Almond flour would probably just crumble to pieces on its own. It would likely need some tapioca starch added to get it to hold together. You'd probably also need to change the amount of liquid too as almond flour isn't so absorbent. WHatever you need to make a thick batter. If you wanted to experiment though, even if it doesn't work out perfectly I'm sure it will taste nice!

I think this would work really well in a steamer although I haven't tried it myself. I'm not sure on timing and haven't steamed many puddings for a long time, except my vegan Christmas pud, so you would need to use your judgement there. Let me know how it turns out!

The recipe makes one pudding in a 600ml (around 20oz) vessel and it will serve 2 people or one very hungry husband! If you have a big enough microwave safe container, like a pudding bowl or pyrex dish then you could easily double it. You will have to play around with the timing though because with microwaves if you double a recipe you don't always need to double the time. It's better to slightly undercook it and put it back in for 20 seconds than it is to overcook so be on the cautious side. I hope he enjoys it!

Sounds so good! I'm glad you enjoyed it!