Monday, March 31, 2014

  • 1 cup chopped dried dates
  • 1/3 cup golden syrup
  • 1/2 cup boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 2 1/2 cups self-raising flour
  • 2 teaspoons ground ginger
  • 1 cup walnuts, chopped
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • Toffee dessert sauce and double cream, to serve

  1. Step 1
    Preheat oven to 190°C/170°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan. Place dates, golden syrup and boiling water in a heatproof bowl. Stand for 5 minutes. Stir in bicarbonate of soda.
  2. Step 2
    Combine flour, ginger and walnuts in a bowl. Make a well in the centre. Add date mixture, milk, oil and egg. Stir with a wooden spoon until just combined. Spoon mixture into holes of prepared pan.
  3. Step 3
    Bake for 25 to 30 minutes or until browned and cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Serve warm with sauce and cream.

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