- 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
- Place the butter, sugar and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.
- 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.
- 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.
- 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.
Serve the puddings warm with LOW-CA; vanilla FROPRO ice-cream or low-fat yoghurt.
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