Makes 4
100g pitted dates, finely chopped
¼ boiling water
50g butter, chopped
½ c brown sugar
1 egg
¾ c plain flour
¾ tsp baking powder
½ tsp ground ginger
2 Tbs milk
icing sugar to serve
Toffee sauce:
100g butter
½ c cream
½ c brown sugar
Preheat oven 180 C. Place dates and water
in a bowl and set aside for 5 mins. Put butter and sugar in bowl and beat until
light and creamy. Add egg and beat well. Sift flour and baking powder of the
mixture. Add ginger, milk and dates and stir to combine. Pour into 4 x 1 cup greased
ramekins. Place on a tray and bake 25 mins.
To make sauce put all the ingredients in
saucepan over medium heat and stir until sugar is dissolved. Bring to the boil
and cook for 8-10 mins or until thickened.
Dust puddings with icing sugar and serve
with sauce.
Recipe by Donna Hay from one of the Sunday
magazines. You could also steam these puddings too.