GINGER PUDDNGS WITH TOFFEE SAUCE
16th December 2025
Category
Classical & MKD Recipes
Fat: 77.52g Protein: 13.59g CHO: 3.77g Kcal: 767 CLASSICAL 4.47:1 RATIO
Notes
Mo’s tip: This makes two portions, you can freeze one of the puddings (without the sauce), BUT only make half the toffee sauce, unless you fancy a rich dessert.
ONE pudding with HALF the sauce will give: 38.75g fat / 6.75g protein / 1.85g CHO
ONE pudding with ALL the sauce will give: 54.52g fat / 7.00g protein / 2.00g CHO
Ingredients
- 50g Butter
- 46g Eggs
- 30g Ground almonds
- 30g Double cream
- 10g Panda flour V2
- 65g SOFT BROWN sweetener – I used TRUVIA BROWN, but SUKRIN GOLD is also good
- You will also need 3g of low carb gluten free baking powder, and 1 teaspoon of ground ginger.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Reserve 35g of brown sweetener, 20g of butter and 35g of cream.
- Mix together the ground almonds, Panda flour, baking powder and ginger.
- Soften or melt 30g of butter and add to the almond mixture with the beaten egg.
- Place in TWO prepared muffin moulds or mini pudding basins.
- Bake for 15-20 minutes until risen and firm.
- Meanwhile, add the reserved cream, butter and sweetener to a small pan and gently bring to a simmer, stirring until the sweetener has dissolved.
- When the puddings are ready, pour over the toffee sauce and serve.
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