1½ cups almond flour
1 tbl brown vinegar
1 tsp bicarb
125 ml full cream milk
2 tbls xylitol
1 tbl banting or diabetic apricot jam
2 tbls butter melted
3 tbls xylitol maple flavour syrup
250ml fresh cream
3 tbls butter
Beat eggs, jam, xylitol and milk well. Add the dry ingredients and continue to beat. Add butter and vinegar and beat well making sure all ingredients are well combined. Grease a small oven proof dish and pour in mixture. Bake for 30 minutes on 180° C.
Heat all the ingredients for the sauce on a low heat until the butter is melted and the sauce warm. When the malva pudding is cooked, remove from oven and switch off the oven. Pour the sauce over the pudding slowly pricking the pudding all over with a toothpick. Once the sauce is almost absorbed, place back in the switched off oven for a while so it can caramalise. Serve with Banting custard (on my web) or cream.