• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 12 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Batter
  • 1 1/4 cups chopped dates
  • 1 1/4cups water
  • ¼ cup butter
  • ¾ tsp baking soda
  • 1 tsp vanilla extract
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ¼ tsp ground ginger
  • ¼ cup crystallized ginger
  • Sauce
  • 3/4 cup Smucker’s® Sundae SyrupTM Caramel Flavoured Syrup, heated

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 375ºF (190ºC). Lightly grease or line with paper liners a 12-cup muffin pan.
  • Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8 to 10 minutes or until the dates are softened and the water is absorbed. Stir in butter until melted. Remove from heat and stir in baking soda and vanilla.
  • Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Fold in cooked date mixture. Spoon mixture into prepared muffin pan.
  • Bake in preheated oven 20 minutes or until firm and springy to the touch.
  • Remove the puddings from pan and serve warm with heated caramel sauce poured over the top.


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