Sticky Toffee Pudding With Warm Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
1 1/4 cups dates, chopped |
1 1/4 cups water |
1/4 cup butter |
3/4 teaspoon baking soda |
1 teaspoon vanilla |
3/4 cup brown sugar, packed |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon ground ginger |
1/4 cup crystallized ginger, chopped |
3/4 cup smuckers caramel sundae syrup, heated |
Directions:
1. Preheat oven to 375°F Lightly grease a 12 cup muffin tin.
2. 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.
3. 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.
4. Bake in preheated oven 20 minutes or until firm and springy to the touch.
5. Remove the puddings from pan, and serve warm with heated caramel sauce poured over the top. So-o-o-o-o Good!
6. This is not for freezing.
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