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Instant Caramel Almond Pudding's

A sweet treat without the added guilt!
Macros per serve
Carbs: 29.14
Protein: 12.37
Fat: 34.88


2 servings
  • 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 


  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.


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