CAKES 1. Melt the butter, sugar, milk, ginger and dates and set aside for 5 minutes 2. Add the pecan nuts, bicarb, flour, nutmeg and eggs and combine 3. Pour into a 12-hole silicone muffin pan or divide among 11 oven-proof pudding bowls (just less than an ice cream scoop measurement) and bake at 180 ˚C for 18-20 minutes or until firm to the touch. 4. Allow to cool before removing from muffin pan. 5. If you have cooked the puddings in bowls, prick with a fork and pour over sauce. 6. Place the individual puddings on a plate and pour over sauce and top with apples 7. You could easily re-heat the individual puddings in the microwave (both with and without sauce).
APPLES 1. Place the butter, sugar and apples in a pan, cover and cook on high for a few minutes until cooked but firm.
CAKES125g butter 175g muscovado sugar 100ml milk 100g dried dates, pitted & chopped 75g stem ginger (use the syrup in the dressing, on the beetroot or in the rum sauce) 175g flour, sifted ½ teaspoon bicarbonate of soda ¼ teaspoon nutmeg 2 eggs beaten ¼ cup pecan nuts chopped APPLES 3 red dessert apples, cored and sliced (you could also use a mandolin) 2 tablespoons butter 1 tablespoon sugar