STICKY DATE & GINGER CAKES
235mls water
150 grams butter
1 tablespoon golden syrup
400 grams dates, pitted and diced
2 x 3cm pieces of stem ginger, diced
150 grams flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
2 eggs
CREAM CHEESE ICING
125 grams cream cheese, softened
75 grams butter, softened
160 grams icing sugar
1/2 teaspoon vanilla extract
CARAMEL SAUCE
1 cup granulated sugar
1/4 cup water
3/4 cup cream
35 grams butter, cubed
1/2 teaspoon salt (optional)
Crystallised ginger to decorate
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