• Preheat the oven to 200°C | 180°C Fan | 400°F | Gas 6 and grease your 4 mini pudding bowls or pudding basin.
• In a mixing bowl, grate the peeled apple(s) with a fine grater.
• Add the sugar, flaxseed (or egg), psyllium husk, melted butter and leave to soak whilst setting to work on your toffee sauce.

To make the toffee sauce

• In a small pan add the soya cream, brown sugar and dairy free butter and stir over a medium to high heat until the ‘butter’ had melted and it reaches boiling point.
• Set a timer for 15 mins and let the liquid reduce to a thick toffee sauce. Don’t leave unattended, you’ll need to give it a stir once in a while and ensure it doesn’t boil over.
• TOP TIP: you may not need all 15 minutes, you want your toffee sauce to thicken and go a lovely caramel colour when beaten hard.
• Liberally grease the pudding bowl or small pudding tins with some oil or leftover melted 'butter'.
• Remove the toffee sauce from the heat and pour into your pudding basin or equally divide across your four mini pudding bowl. The sauce will continue to thicken as it cools.
• TOP TIP: hold some toffee sauce back to pour over the pudding if you plan to turn it out onto a serving plate - this looks extra special when you present it at the table.

To make the pudding sponge

• Return to your bowl of sweet apple. Add the gluten free self raising flour and bicarbonate of soda and beat until combined. Now you may need to add 1-2 tablespoons of water to loosen the batter to a soft dropping consistency.
• Spoon into you chosen pudding bowl(s) cover loosely with kitchen foil and place onto a baking tray.
• Pop into the oven - 20 mins for individual mini puddings or 50 mins for one larger pudding.
• For the larger pudding, you may wish to remove the foil for the last 5 minutes to brown the top (bottom) of the toffee sponge.
• To test if the larger pudding is ready, remove the foil and insert a skewer, if it’s ready it will come out clean, the smaller puddings will be ready if bouncy to the touch.
• Remove from the oven and run a knife around the edge of the pudding to free it from the sides of the bowl.
• Place a serving plate over the bowl and carefully turn over. You may find some of the toffee sauce stays in the bowl, simply spoon it out and add to the top of the sponge pudding.
• Serve immediately with lashings of lovely dairy free custard or cream and any spare toffee sauce you kept back.