These small warm cakes are lightly scented with ginger. They make an impressive dessert and are easier to make than you think!! Crystallized ginger adds a lovely texture to these moist toffee pudding cakes. The warm caramel sauce makes the dessert so special.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Lightly grease a 12 cup muffin tin.
- Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8-10 minutes or until the dates are softened and the water is absorbed. Stir in butter util melted. Remove from heat and stir in baking soda and vanilla.
- Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Spoon mixture into prepared muffin pan.
- Bake in preheated oven 20 minutes or until firm and springy to the touch.
- Remove the puddings from pan, and serve warm with heated caramel sauce poured over the top. So-o-o-o-o Good!
- This is not for freezing.
Nutrition Facts : Calories 228.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.4, Sodium 214.2, Carbohydrate 48.9, Fiber 1.9, Sugar 25.1, Protein 1.9
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