instant caramel almond pudding cups

  • 40g unsalted butter
  • ⅓ cup (55g) CSR rapadura sugar
  • 2 tablespoons milk 
  • 1 egg 
  • ½ cup (60g) almond meal (ground almonds) 
  • ½ teaspoon baking powder
  • 1 teaspoon 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 vanilla bean ice-cream or yoghurt. Makes 2

Photography: Con Poulos

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