Directions

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

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 (video of this to follow soon)

4. Now onto the sticky toffee sauce

Sticky Toffee Sauce

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

2. .This will thicken into a glossy thick toffee coloured 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 off the heat

4. Pour this toffee mixture into the lined pudding bowl, or share it equally between the ramekinsNow back to the cakeSpoon the mixture into the bowl, over the top of the toffee sauceGently, with your fingertips press this into the bowl or ramekinsCover with a piece of folded greaseproof paper.Put an elastic band to hold this in placeTie around the edge of this paper also with string to secure it in placePlace 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.Put a damp tea towel over the top, completely cover all the ramekins or pudding bowl. This is ok that it's draping in the waterCover with the lid, bring to a boil and simmer gently for one hour.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 eitherI set 1 alarm for 60 minutes and another alarm for every 15 minutes, as back upOnce cooked, you can leave to cool in the pan, or pull out of pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paperThis pudding heats up really well in the microwave for about 20-30 second

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. This is ok that it's draping in 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 eithe

10. I set 1 alarm for 60 minutes and another alarm for every 15 minutes, as back upOnce cooked, you can leave to cool in the pan, or pull out of pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paper

11. Once cooked, you can leave to cool in the pan, or pull out of 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 second