Recipe

Toffee date and ginger puddings

  • 10 mins preparation
  • 1 hr cooking
  • Makes 6 Item
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Ingredients

Toffee date and ginger puddings
  • 1/2 cup (115g) finely chopped glacé ginger
  • 1/2 cup (60g) finely chopped roasted walnuts
  • 1 cup (140g) seeded dried dates
  • 3/4 cup (180ml) water
  • 1 teaspoon bicarbonate of soda
  • 50 gram butter, chopped coarsely
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (110g) self-raising flour
  • 1 teaspoon ground ginger
Ginger butterscotch sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 2/3 clove (160ml) cream
  • 100 gram butter, chopped coarsely
  • 1/2 teaspoon ground ginger

Method

Toffee date and ginger puddings
  • 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.

Notes

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.