Date and Ginger toffee puddings

These moist individual date puddings are a party favourite and a perfect partner
with toffee sauce. With a touch of zing, they make an impressive dessert for
your family or when you are entertaining up to a dozen people. Grab the recipe,
head into the kitchen and tuck your tastebuds into these memorable morsels of
serious comfort food. You are sure to end up with a favourite new dessert that
you’ll make again and again!!

Servings: 12 people

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Resting time
10 minutes

Total Time
1 hour

Course:

Dessert Afternoon Tea

Cuisine:

Australian

Keywords:

Puddings Date puddings Sticky Date Puddings Sticky Puddings with Toffee Sauce Toffee Puddings

Instructions

1 Preheat the oven to 170°C fan forced. Lightly grease the base of a 12-hole ½ cup
capacity muffin pan and line with cup-cake cases or patty cake cases.
2 Chop the dates and add to a medium deep saucepan with 300mL water and bring to
the boil. Remove from heat, stir in the bicarbonate of soda, ginger and mixed
spice and set aside for 10 minutes. The bicarbonate of soda will froth up as
soon as it hits the hot mixture of dates.
3 In a deep glass bowl, using hand-held electric mixer, cream together butter,
sugar and one egg. Beat in the remaining egg until combined. Add the date
mixture and stir to combine. Fold in the sifted flour.
4 Divide the mixture equally among holes. Bake for 15-20 minutes or until skewer
inserted in the pudding centres comes out clean. Leave to stand for 3 minutes
before turning out on to serving plates.
5 To serve, brush the top and the sides of each pudding with toffee sauce until
well glazed. Best served hot drizzled with sauce and topped with a dollop of
Crème fraiche or dollop cream.
6 Stir all the ingredients for the toffee sauce in a pan over low heat until the
sugar has dissolved. Bring to the boil, simmer for 5-7 minutes or until
thickened slightly. Set aside for 5 minutes.

Date and Ginger toffee puddings

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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