Mini Sticky Date Ginger Puddings
6
20 min
55 min
Ingredients
Sticky Date Ginger Beer Puddings
- Melted butter, for greasing muffin tins
- 150g pitted dates, roughly chopped
- ¼ tsp bicarbonate of soda
- 1 cup Bundaberg Ginger Beer
- 80g butter, softened
- ⅓ cup brown sugar, firmly packed
- 1 Coccodi Egg
- 1 1/4 cups self-raising flour
Ginger Caramel Sauce
- 1 ½ cups brown sugar
- 300ml thickened cream
- ⅓ cup Bundaberg Ginger Beer
- 80g butter, chopped
- Vanilla Ice-cream, to serve
Method
- Preheat oven to 180°C. Grease 6 x ¾ cup capacity muffin tins with melted butter, and line bases with baking paper.
- Place dates and bicarb soda into a heatproof bowl. Heat Bundaberg Ginger Beer in a small saucepan over a medium heat for 3 minutes, or until it comes to the boil. Pour over dates and stand for 20 minutes to soften dates.
- Using an electric mixer, beat butter and brown sugar until pale and creamy. Add egg and beat until combined. Using a large metal spoon, stir in date mixture and flour. Stir until well combined.
- Spoon into prepared tins. Bake for 20-25 minutes or until cooked through when tested in the centre with a skewer. Stand for 5 minutes before transferring to a wire rack to cool.
- Combine brown sugar, cream, Bundaberg Ginger Beer and butter in a saucepan over a medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Sauce will thicken on standing.
- Pour warm sauce over puddings and serve topped with a scoop of vanilla ice cream and more sauce.
