Single Serving Sticky Toffee Pudding

Today was the first snow day and I am really beginning to get into the festive spirit. I even received a Christmas card in the mail today. As I usually do when I have some free time, I headed to the kitchen to experiment and create a yummy snack for myself. This winning, Christmas dessert recipe is vegan, 100% whole grain, and contains no refined sugars!

Single Serving Sticky Toffee Pudding
STICKY TOFFEE SAUCE
1 Tablespoon smooth nut butter (I highly recommend a really smooth one for this so the sauce doesn't end up gritty - peanut and cashew are good choices. Even smooth almond butter is a bit grainy)
2 Tablespoons blackstrap molasses (can substitute 1 Tablespoon maple syrup and 1 Tablespoon molasses for a slight mapley and sweeter taste. Molasses is essential to gingerbread recipes but can leave a very robust taste)
1 Tablespoon coconut oil
1 teaspoon vanilla extract
PUDDING
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
1 flax egg (1 Tablespoon ground flaxseed stirred into 3 Tablespoons water. Let stand in refrigerator for at least 15 minutes)
2 Tablespoons raisins 
2/3 of sticky toffee sauce from above

SAUCE: In a small bowl or mug, place the nut butter, molasses, oil, and vanilla. Microwave in HIGH (100% power) for 30 seconds until bubbling and melted together stir. Set aside.
PUDDING: In a small bowl, stir together the flour, baking powder, cocoa, ginger, cinnamon, and salt. Stir in the egg, raisins, and approximately 2/3 of the sauce from above.
Place the remaining sauce in a large, wide microwave-safe mug (you can make the sauce right in the mug initially to save on cleanup and ensure you get every drop of the sauce). Spoon the pudding batter over top. Microwave in HIGH (100% power) for one minute until risen and firm. Allow to cool a minute, run a knife around the sides of the pudding, invert onto a plate, ensuring all the sauce is drizzled on top, and dig in!

I live alone, so I am used to making individual servings on things. I am sure the recipe could be scaled up, and baked in a pan in the oven successfully as well. I like the robust molasses taste (not to mention blackstrap molasses is quite nutritious), but feel free to add in other sweeteners if you wish. You may also alter the spice amount and type (cloves and nutmeg would be nice too). You won't taste the nut butter in it, nor notice it is whole wheat.