Toffee, Date And Ginger Puddings

• 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

1. Preheat oven to 325u0b0F. Grease a 6-cup muffin pan and line with paper liners. Combine candied ginger and walnuts in a small bowl. Sprinkle in recesses.
2. 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.
3. 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.
4. 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.

candied ginger, walnuts, dates, baking soda, butter, brown sugar, eggs, flour, ground ginger, brown sugar, heavy cream, butter, ground ginger

Taken from recipes-plus.com/api/v2.0/recipes/36904 (may not work)