CAKES
Preheat the oven to 180°C and grease and line muffin or mini cake tins.
In a large pot over medium heat, combine the water, butter, golden syrup and pitted diced prunes. Bring to the boil and remove from heat to cool. Add the stem ginger and baking soda and mix well. Add sifted flour, baking powder and spices. Add the eggs and stir until well combined. Pour into lined tins and bake for 25-30 minutes. While cakes are still in their tins, pour over 1/4 of the caramel sauce and let soak in before placing on a cooling rack.
CARAMEL SAUCE
Place the sugar and water in a large saucepan. Place on the stovetop on a medium heat for 8-10 minutes until golden brown. Do not stir as this will make the sugar crystallise. At the same time, gently heat the cream in a separate saucepan. Once the sugar has turned golden brown add the cream, stirring constantly. Be careful, as it will bubble up. Add the butter and salt and continue to stir to combine.
Pour the sauce into a jug and refrigerate until needed.
CREAM CHEESE ICING
Using an electric mixer, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla extract and beat again until icing is smooth and light in colour.
TO ASSMEBLE
Once cakes have completely cooled pipe over cream cheese icing, drizzle over salted caramel and decorate with crystallised ginger.
INGREDIENTS
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