Berry Sponge Pudding

Ingredients:

Filling:

1 cup blueberries, frozen

1 cup raspberries, frozen

1/4 cup water

1 TSP sugar substitute

Sponge:

1 egg

3 TBSP almond Flour

1 TSP sugar substitute

1/4 cup unsweetened almond milk

1 TBSP butter, softened 

Instructions:

Preheat oven to 350F. Place blueberry and raspberry in small sauce pan with water and simmer for 5-6 minutes until berries have softened. Place egg and milk in bowl and mix well to combine. 

Place sugar and butter in bowl, mix well to combine, add flour and milk mixture and stir lightly until well mixed. Place berries into 2 small ramekins and top with sponge mixture, place in oven and cook for 10 minutes or until sponge is just set and golden brown.