In Thermomix bowl chop butter and peeled ginger together for 3 seconds on Speed 9.
Insert butterfly attachment.
Add sugar, ground ginger, nutmeg and vanilla bean paste and whip on Speed 3-4 for around 5 minutes.
The mixture should look almost white.
Meanwhile grease and flour ramekins.
Prepare water bath if you do not have a steam oven.
Add eggs one at a time.
You may have to add some flour at this point to prevent curdling.
Add remaining flour and almond meal and whip briefly until the mix comes together.
It should be a soft batter, (not runny).
Spoon mix evenly into ramekins and process in Steam Oven for 45 minutes.
OR using water bath method, place ramekins in large pan filled to the halfway point with water and steam in 100 degree Celcius oven (around 212 F) for 45 minutes.
Heat griddle pan with a dash of Grapeseed oil and some sprinkled caster sugar.
Grill canned or fresh apricot halves, round side down until browned and caramelized.
Set aside for serving.
OPTIONAL: Toffee bark.
This is really just a bit of cosmetic thing, though a nice crunch with dessert is a plus.
Spray a flat oven tray (with a rim) with oil.
Thinkly spread around 1/2 cup caster sugar so it is even and place under a hot grill for around 5 minutes.
This is quite tricky as one minute you have sugar granules and the next, the oven is up in smoke...so don't move away! Check and when sugar is runny and golden, remove and cook tray, allowing the toffee to set.
When completely cold, break into uneven pieces and use for decoration.
Un mold from ramekin, dredge with icing sugar, arrange apricots and use the little bit of drizzle you'll have as a syrup over the pudding and apricots
It goes without saying you need dollops of freshly whipped cream...and I must say, diet or no diet, this was delish!