Directions

1. Place the ground almonds, coconut flour, shredded suet, sweetener and baking powder into a bowl and mix to combine.

2. Add the milk and stir to make a soft but crumbly dough.

3. Grease a pudding bowl (or ramekins) with melted butter or olive oil and line with greaseproof paper.

Sticky Toffee Sauce

1. Put cream and butterscotch sweets into a non-stick saucepan. Gently melt, whilst stirring constantly.

2. This will thicken into a glossy, thick sauce.

3. Don't rush this process, do not over boil and once it turns to toffee colour and all the butterscotch sweets have melted, take the pan off the heat.

4. Pour this toffee mixture into the lined pudding bowl, or share it equally between the ramekins.

Now back to the cake

1. Spoon the mixture into the bowl, over the top of the toffee sauce.

2. Gently, with your fingertips, press this into the bowl or ramekins.

3. Cover with a piece of folded greaseproof paper.

4. Put an elastic band to hold this in place.

5. Tie around the edge of this paper also with string to secure it in place.

6. Place the bowl or ramekins into a large lidded saucepan and fill the pan half to two-thirds of the way up the bowl or ramekins with boiling water.

7. Put a damp tea towel over the top, completely cover all the ramekins or pudding bowl. It's ok if the towel drapes into the water.

8. Cover with the lid, bring to a boil and simmer gently for one hour.

9. Keep an eye on the water, so that it doesn't boil dry and that it doesn't bubble over the height of the bowl either.

10. I set 1 alarm for 60 minutes and another alarm for every 15 minutes to check the water level.

11. Once cooked, you can leave them to cool in the pan, or pull them out of the pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paper.

12. This pudding heats up really well in the microwave for about 20-30 seconds.