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Ginger date puddings with caramel sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent sticky date puddings with caramel drizzle.
Ingredients:
  • Melted butter, to grease
  • 150g (1 cup) pitted dates, chopped
  • 30.00 ml finely grated fresh ginger
  • 125ml (1/2 cup) water
  • 2.50 gm bicarbonate of soda
  • 300g (2 cups) self-raising flour
  • 1.88 gm mixed spice
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 90g butter, melted
  • 80ml (1/3 cup) milk
  • 160ml (2/3 cup) thickened cream
  • 50g butter
  • 26.80 gm golden syrup
Instructions:
  • Preheat the oven to 180C. Grease six 185ml (3/4-cup) muffin pans with melted butter. In a small saucepan over high heat, combine dates, ginger, and water. Bring to a boil and cook for 1 minute until dates soften slightly. Remove from heat, stir in the bicarbonate of soda, and set aside to soak for 5 minutes.
  • Sift flour and mixed spice into a large bowl. Stir in sugar. Create a well in the center and add date mixture, egg, butter, and milk. Combine well. Divide mixture into pans. Bake for 20-25 minutes until a skewer comes out clean. Let it cool for 5 minutes before serving.
  • To prepare the caramel sauce, melt the sugar, cream, butter, and golden syrup together in a saucepan over low heat. Stir continuously until the sugar dissolves, then increase the heat to medium and let the sauce simmer for 2-3 minutes until slightly thickened.
  • Serve the puddings on individual plates, then generously drizzle with caramel sauce before enjoying right away.

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