Sticky Toffee Pudding

Method

1. Preheat the oven to 180°C (350°F) and lightly grease three individual pudding moulds with a small amount of the butter.
2. In a mixing bowl, whisk together the almond flour and erythritol until evenly combined, then beat in the eggs one at a time until the batter is smooth.
3. Stir in the vanilla and 50 ml of the heavy cream into the batter, mixing until fully incorporated.
4. Melt the remaining butter and fold it into the batter, then divide the mixture evenly among the three prepared pudding moulds.
5. Bake the puddings in the preheated oven for 14 minutes, or until the tops are set and a skewer inserted into the centre comes out clean.
6. While the puddings bake, gently warm the remaining 50 ml of heavy cream with the remaining erythritol in a small saucepan over low heat, stirring continuously for 3 to 4 minutes until the mixture thickens into a toffee sauce.
7. Turn the puddings out onto serving plates immediately and spoon the warm toffee sauce generously over each pudding before serving.