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Sticky Ginger Date Pudding with Caramel Sauce

Sticky Ginger Date Pudding with Caramel Sauce

300ml (1 ¼ cups) boiling water
200 grams chopped dates
60 gram (4 tbsp) butter
¾ tsp baking soda (be careful not to use more than this or it will leave a taste)
¾ cup brown sugar
¼ cup golden syrup
2 eggs (room temperature)
1 tsp vanilla extract
1 1/3 cups plain flour
1 tsp baking powder
1 tsp ground ginger

Method:
Heat oven to 180 degrees C and grease either 6 large muffin tins or a 24 cm square baking dish.
Pour the boiling water over the dates and butter and stir to melt butter. Mix in baking soda and leave to cool completely.
Stir in brown sugar and golden syrup until evenly combined.
Add eggs and vanilla and stir well.
Gently fold in flour, baking powder and ginger (it will be a very wet mixture – don’t over mix).
Pour into prepared tins and bake about 30 minutes.
Turn out and serve with Wild Appetite Caramel Sauce (warmed)