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.