Name: Toffee date and ginger puddings
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 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

Ingredients

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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