Mini Sticky Date Ginger Puddings

Let's Bake!

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  Step 1

  Preheat oven to 180°C. Grease 6 x ¾ cup capacity muffin tins with melted butter, and line bases with baking paper.

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  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.

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  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.

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  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.

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  Ginger Caramel Sauce

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  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.

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  Step 6

  Pour warm sauce over puddings and serve topped with a scoop of vanilla ice cream and more sauce.