Here's what you'll need:

1/2 cup diced glazed ginger

1/2 cup walnuts

1 cup diced dates

3/4 cup water

1 teaspoon bicarb soda

50g butter

1/2 cup rapadura sugar

2 eggs

3/4 cup self-raising flour

1 teaspoon ground ginger

And don't forget to top it off with our irresistible Ginger Caramel

Sauce:

1/2 cup rapadura sugar

2/3 cup cream

100g butter

1/2 teaspoon ground ginger

Preheat the oven to 160 degrees.

Grease a six-hole muffin pan, line bases with baking paper.

Combine glaced ginger and walnuts in a small bowl; sprinkle mixture over bases of pan holes. Combine dates and the water in a small saucepan; bring to the boil. Remove from the heat, stir in soda. Stand for 5mins. Blend or process date mixture with butter and sugar until smooth. Add eggs, flour and ground ginger, process until combined. Pour mixture into pan holes, bake about 30 minutes. Stand for 5 minutes before turning onto a wire rack to cool for 5minutes. Meanwhile, make ginger caramel sauce. Stir ingredients in a small saucepan over low heat until smooth. Simmer uncovered for 5 minutes.

Serve puddings warm, drizzle with ginger caramel sauce, maybe serve with Nana's Vanilla Bean Gelato.

The majority of these ingredients are available right here at Nana's Pantry, so why wait? Treat yourself to something special today!