Dessert

Toffee date and ginger puddings

TOFFEE DATE AND GINGER PUDDINGS
6 Item
10M
1H
1H 10M

Ingredients

Ginger butterscotch sauce

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease six-hole ¾ cup (180ml) texas muffin pan; line bases with baking paper.
2.Combine glacé ginger and nuts in small bowl; sprinkle mixture over bases of pan holes.
3.Combine dates and the water in small saucepan; bring to the boil. Remove from heat; stir in soda. Stand 5 minutes.
4.Blend or process date mixture with butter and sugar until smooth. Add eggs, flour and ground ginger; process until combined.
5.Pour mixture into pan holes; bake about 30 minutes. Stand 5 minutes; turn onto wire rack to cool 5 minutes.
6.To make ginger butterscotch sauce; stir ingredients in small saucepan over low heat until smooth. Simmer, uncovered, 5 minutes.
7.Serve warm puddings drizzled with ginger butterscotch sauce.

Pecans can be used in place of the walnuts, if you prefer. Be careful when measuring the bicarb ­any extra, and you will taste its distinct, bitter flavour in the pudding.

Note

Related stories

Plum crumbles
Dessert

Plum crumbles

Starring sweet, seasonal fruit and coconut, these crunchy baked crumbles turn out as comforting winter warmers. Or try them with custard as a substitute for traditional festive season pudding.

Lovely lemon slice recipes
Dessert

Lovely lemon slice recipes

Tangy yet sweet, it's always hard to stop at just one square of lemon slice. Try our best recipes including lemon cheesecake slice, lemon coconut slice and lemon fruit and nut slice.