Would you like to change your language?
Please choose your language:
Mini Sticky Date Ginger Puddings
Array
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 egg
● 1 ¼ cups self-raising flour
Ginger Caramel Sauce
● 1 ½ cups brown sugar
● 300ml thickened cream
● ⅓ cup Bundaberg Ginger Beer
● 80g butter, chopped
● Store-bought vanilla ice cream, to serve
Serves 6
Let's Bake!
-
Step 1
Preheat oven to 180°C. Grease 6 x ¾ cup capacity muffin tins with melted butter, and line bases with baking paper.
-
Step 2
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.
-
Step 3
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.
-
Step 4
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.
-
Ginger Caramel Sauce
-
Step 5
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.
-
Step 6
Pour warm sauce over puddings and serve topped with a scoop of vanilla ice cream and more sauce.