Sticky ginger pudding - Craig Fraser for Quivertree Publications

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


  1. Preheat the oven to 180°C. 
  2. 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.
  3. Add the wet ingredients to the dry ingredients, mix and pour into a square oven-proof dish or separate ramekins. 
  4. 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.
  5. 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. 
  6. Use a hand whisk and stir frequently. Pour the thick sticky sauce over the pudding.
  7. Serve as is, with a drizzle of pouring cream.