Toffee, Date And Ginger Puddings Recipe

Name: Toffee, Date And Ginger Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz candied ginger, finely chopped; 1/2 cup walnuts, finely chopped; 5 oz pitted dried dates; 1 tsp baking soda; 3 1/2 tbsp butter, roughly chopped; 1/2 cup brown sugar; 2 None large eggs; 1 cup self-rising flour; 1 tsp ground ginger; None None FOR THE GINGER BUTTERSCOTCH SAUCE; 1/2 cup brown sugar; 2/3 cup heavy cream; 1/2 cup butter, chopped; 1/2 tsp ground ginger

Servings: persons

4 oz candied ginger, finely chopped
1/2 cup walnuts, finely chopped
5 oz pitted dried dates
1 tsp baking soda
3 1/2 tbsp butter, roughly chopped
1/2 cup brown sugar
2 None large eggs
1 cup self-rising flour
1 tsp ground ginger
None None FOR THE GINGER BUTTERSCOTCH SAUCE
1/2 cup brown sugar
2/3 cup heavy cream
1/2 cup butter, chopped
1/2 tsp ground ginger

1
Preheat oven to 325u00b0F. Grease a 6-cup muffin pan and line with paper liners. Combine candied ginger and walnuts in a small bowl. Sprinkle in recesses.
2
Combine dates and 3/4 cup water in a small saucepan. Bring to a boil. Remove from heat and stir in baking soda. Let stand for 5 mins.
3
Transfer dates to a food processor. Add butter and sugar and process until smooth. Add eggs, flour and ground ginger. Process until combined. Distribute between muffin recesses and bake for 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack set over a rimmed baking pan to cool for 5 mins.
4
Meanwhile, to make the ginger butterscotch sauce, stir all ingredients together in small saucepan over low heat until smooth. Simmer for 5 mins then drizzle over warm cupcakes.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 oz candied ginger, finely chopped, 1/2 cup walnuts, finely chopped, 5 oz pitted dried dates, 1 tsp baking soda, and more.

Yes, Toffee, Date And Ginger Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Toffee, Date And Ginger Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions