Ginger Date Puddings with Caramel Sauce
Great winter dessert - delicious with a full bodied red wine too!
180°c fan 160°c – 350°f – Reg 4
With a little of butter grease well 6 muffins pans
Chop dates, peel and grate ginger, add to saucepan with water bring to boil for 1 minute – just to soften the dates.
Take off heat add bicarb and set aside for approx. 5 minutes.
Sift flour and spice into a bowl add sugar and stir well.
Add date mixture, beaten eggs and rest of butter - mix well.
Spoon mixture into tins and bake for 20 minutes until cooked in centre.
While they are cooking make sauce by joining all ingredients in a saucepan over low heat. Stir all the time and cook until the sugar is completely dissolved. Increase heat and simmer until sauce thickens but can still be used to pour over muffins
The muffins can be made in advance a just re-heat very gently careful not to dry them out
Caramel Sauce and perhaps spoil yourself and add some pouring cream
150g pitted dates
10cm fresh ginger
1 tspn bicarbonate of soda
300g SR flour
½ tspn mixed spice
140g soft brown sugar
80ml full fat milk
140gsoft brown sugar
160ml thick cream
1 tab golden syrup