Preheat your oven to 180C (350F). Grease two x 1 cup ramekins or oven-proof tea cups.

In a small bowl mix almond meal, milk, stevia, ginger, egg, molasses (if using) and baking powder until well combined. Taste and add more stevia and more ginger if needed. Divide mixture between your prepared ramekins / cups. Cover each ramekin with foil.

Bake for 15 minutes with the cover on. Remove covers and bake for another 5-10 minutes or until the puddings feel springy to touch. I like them slightly under baked so they’re squidgy in the middle. Serve warm or at room temp. I love them with a good dollop of cream.