Directions

The Pudding

1. Preheat the oven to 180°C.

2. Whisk together the eggs, double cream, sweetener, nutmeg and freeze-dried raspberries.

3. Line a 2lb loaf tin with greaseproof baking paper and place the first few slices of low carb bread along the bottom. 3 slices filled the bottom of our tin.

4. Next, pour some of the egg & cream mix over the top of the bread slices. Tear up some of the butter and place the pieces on top. Repeat for another 2 layers of bread, egg & cream mix, and butter pieces. Finish with a generous sprinkle of sweetener on top.

5. Bake for 30 minutes.

Caramel Sauce

1. Whilst the pudding is baking, add the sweetener to a saucepan. This should start to melt down.