Sticky date dessert muffins

• 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.