Toffee, Date And Ginger Puddings - cooking recipe

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

Preparation

Preheat oven to 325\u00b0F. Grease a 6-cup muffin pan and line with paper liners. Combine candied ginger and walnuts in a small bowl. Sprinkle in recesses.
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.
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.
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.