Instant Caramel Almond Pudding's

• 40g Unsalted Butter
• 55g CSR Rapadura or Coconut Sugar
• 10ml Milk
• 1 Egg
• 60g Almond Meal 
• 1/2 tsp Vanilla Extract
• Vanilla Bean Ice-Cream or Yoghurt, to Serve 

Method

1. Place the butter, sugar and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds. 
2. Remove the jug from the microwave and using a fork, whisk the mixture until it’s smooth. Add the egg, almond meal, baking powder and vanilla into the jug and whisk again until combined. Divide the mixture between 2 x 1-cup-capacity microwave and oven-safe mugs or ramekins. 
3. To microwave
   Place both mugs in the microwave on high for 2 minutes or until the puddings are set around the edges until wobbly in the centre.
4. To oven bake
   Preheat oven to 160°C. Place the mugs on a baking tray and bake for 25 minutes or until slightly wobbly in the centre.

5. To serve
   Serve the puddings warm with LOW-CA; vanilla FROPRO ice-cream or low-fat yoghurt.