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