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How to make Ginger date puddings with caramel sauce

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • Melted butter, to grease
  • 150g (1 cup) pitted dates, chopped
  • 1 1/2 tablespoons finely grated fresh ginger
  • 125ml (1/2 cup) water
  • 1 teaspoon bicarbonate of soda
  • 300g (2 cups) self-raising flour
  • 3/4 teaspoon mixed spice
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 90g butter, melted
  • 80ml (1/3 cup) milk

Caramel sauce

  • 140g (2/3 cup, firmly packed) brown sugar
  • 160ml (2/3 cup) thickened cream
  • 50g butter
  • 1 tablespoon golden syrup

Method

  • Step 1 Preheat oven to 180C. Brush six 185ml (3/4-cup) capacity muffin pans with melted butter to lightly grease. Combine dates, ginger and water in a small saucepan over high heat. Bring to the boil. Cook for 1 minute or until dates soften slightly. Remove from heat. Stir in the bicarbonate of soda and set aside for 5 minutes to soak.
  • Step 2 Sift the flour and mixed spice into a large bowl. Add the sugar and stir to combine. Make a well in the centre. Add the date mixture, egg, butter and milk, and stir until well combined. Spoon mixture among prepared pans. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Set aside for 5 minutes to cool slightly.
  • Step 3 Meanwhile, to make the caramel sauce, combine the sugar, cream, butter and golden syrup in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium and simmer for 2-3 minutes or until sauce thickens slightly.
  • Step 4 Divide the puddings among serving plates. Drizzle with caramel sauce and serve immediately.