Yields 6 servings
Dry ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- Wet ingredients
- 3 eggs
- 4 tbsp xylitol
- 90g salted butter, melted
- 2 tbsp grated ginger
- 100g gem squash
- ½ cup milk (or ¼ cup cream and ¼ cup water)
Caramel sauce
- ½ tsp grated ginger
- 2 tbsp xylitol
- ¾ cup cream
- 3 tbsp salted butter
- ½ tsp vanilla extract
Method
- Preheat the oven to 180°C.
- Mix the dry ingredients well in a mixing bowl, making sure lumps are smoothed out. In a separate mixing bowl, whisk all the wet ingredients until frothy.
- Add the wet ingredients to the dry ingredients, mix and pour into a square oven-proof dish or separate ramekins.
- Bake for 25-30 minutes for a single pudding or less time depending on the size of your ramekins. Allow to cool for 5-10 minutes while you make the sticky caramel sauce.
- In a saucepan, bring all the sauce ingredients to a gentle boil. Allow the sauce to simmer, reduce, thicken and brown slightly for 8-10 minutes.
- Use a hand whisk and stir frequently. Pour the thick sticky sauce over the pudding.
- Serve as is, with a drizzle of pouring cream.